Low Sodium Green Chicken Curry

Savor the vibrant flavors of this Low Sodium Green Chicken Curry, a healthier twist on a classic favorite that's perfect for anyone watching their salt intake. Packed with tender pieces of chicken breast, colorful veggies like green bell pepper, zucchini, and carrot, and a fragrant green curry paste, this dish is simmered in creamy coconut milk and low-sodium chicken broth for rich, satisfying flavor without compromising heart health. Fresh ginger, garlic, lime juice, and Thai basil infuse every bite with bright, aromatic notes, while a hint of brown sugar and fish sauce balances the spiciness beautifully. Ready in just 45 minutes, this guilt-free curry is an excellent weeknight dinner option and pairs flawlessly with steamed rice or quinoa for a nourishing, restaurant-worthy meal served right at home.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 400 ml Coconut milk
• 3 tablespoons Green curry paste
• 20 Fresh basil leaves
• 1 Green bell pepper
• 1 Zucchini
• 1 Carrot
• 2 tablespoons Olive oil
• 3 Garlic cloves
• 2 tablespoons Lime juice
• 1 bunch Fresh cilantro
• 250 ml Low-sodium chicken broth
• 1 inch piece Fresh ginger
• 1 teaspoon Fish sauce
• 1 tablespoon Brown sugar

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

Slice the green bell pepper, zucchini, and carrot into thin strips.

Step 3

Finely chop the garlic cloves and ginger.

Step 4

In a large pan, heat olive oil over medium heat. Add the chopped garlic and ginger and sauté for about 2 minutes until fragrant.

Step 5

Add the green curry paste to the pan and stir for 1 minute until well blended with the garlic and ginger.

Step 6

Add the chicken pieces to the pan and cook until they are just seared on the outside, about 5 minutes.

Step 7

Pour in the coconut milk and low-sodium chicken broth, and bring to a gentle simmer.

Step 8

Add the sliced vegetables to the curry and stir in the fish sauce and brown sugar.

Step 9

Simmer for 15 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 10

Stir in the lime juice and half of the basil leaves. Cook for an additional 2 minutes.

Step 11

Garnish with fresh cilantro and the remaining basil leaves before serving.

Step 12

Serve hot, with steamed rice or quinoa as an accompaniment if desired.

Nutrition Facts

Serving size	(2563.6g)

Amount per serving	% Daily Value*
Calories	1721.1

Total Fat 57.1g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 5.4g
Cholesterol 430mg	0%
Sodium 5614.5mg	0%
Total Carbohydrate 122.7g	0%
Dietary Fiber 40.6g	0%
Total Sugars 59.6g
Protein 182.0g	0%

Vitamin D 0IU	0%
Calcium 1526.4mg	0%
Iron 38.9mg	0%
Potassium 6362.8mg	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: 29.7%

Protein: 42.0%

Carbs: 28.3%