Low Sodium Classic Thai Green Curry

Indulge in the vibrant, aromatic flavors of this Low Sodium Classic Thai Green Curry, a lighter twist on a beloved Southeast Asian dish. Crafted with fresh, wholesome ingredients like creamy coconut milk, fragrant Thai basil, and a medley of tender vegetables—including eggplant, zucchini, and red bell pepper—this recipe is bursting with natural flavor while keeping sodium levels in check. A hint of kaffir lime leaves and ginger adds an authentic depth, while tofu provides a satisfying protein boost. Perfectly balanced and served over fluffy jasmine rice, this homemade curry is a healthy, customizable meal that’s as quick to prepare as it is irresistibly delicious. Ideal for anyone seeking bold Thai flavors without the extra salt, this dish is a must-try for weeknight dinners or special occasions.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 2 medium Shallots, thinly sliced
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Thai green curry paste (low sodium)
• 1 can (14 ounces) Coconut milk (unsweetened)
• 1 cup Low sodium vegetable broth
• 1 medium Eggplant, cubed
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 1 block (14 ounces) Firm tofu, cubed
• 0.5 cup Fresh Thai basil leaves
• 4 leaves Kaffir lime leaves
• 2 tablespoons Lime juice
• 1 teaspoon Fish sauce (optional, low sodium)
• 0.5 cup Fresh cilantro, chopped
• 4 cups Cooked jasmine rice

Directions

Step 1

Heat the coconut oil in a large pan or wok over medium heat.

Step 2

Add the sliced shallots and sauté until they become translucent, about 2-3 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the Thai green curry paste to the pan, stirring to combine with the shallot mixture for about 1 minute.

Step 5

Pour in the coconut milk and vegetable broth, stirring to break up the curry paste thoroughly.

Step 6

Bring the mixture to a gentle simmer, then add the cubed eggplant, sliced red bell pepper, and sliced zucchini.

Step 7

Cover the pan and let the vegetables simmer in the curry for about 15 minutes, or until they are tender.

Step 8

Gently stir in the cubed tofu, ensuring it is evenly coated with the curry sauce.

Step 9

Add the Thai basil leaves and kaffir lime leaves, allowing them to simmer in the mixture for 5 minutes.

Step 10

Stir in the lime juice and fish sauce if using, tasting and adjusting as necessary for balance.

Step 11

Serve the green curry over cooked jasmine rice, garnishing with chopped fresh cilantro.

Nutrition Facts

Serving size	(2709.9g)

Amount per serving	% Daily Value*
Calories	2952.5

Total Fat 147.8g	0%
Saturated Fat 100.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 719.4mg	0%
Total Carbohydrate 328.4g	0%
Dietary Fiber 42.6g	0%
Total Sugars 38.3g
Protein 109.7g	0%

Vitamin D 0IU	0%
Calcium 3258.7mg	0%
Iron 42.6mg	0%
Potassium 4740.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 14.2%

Carbs: 42.6%