Low Sodium Green Curry with Chicken

Savor the vibrant flavors of this Low Sodium Green Curry with Chicken, a lighter take on the classic Thai-inspired dish that’s big on taste but easy on salt. Succulent pieces of tender chicken are simmered in a creamy coconut milk broth, enhanced by fragrant green curry paste, fresh ginger, and garlic. A medley of colorful vegetables—red bell peppers, broccoli, and carrots—adds both nutrition and visual appeal, while fresh basil and a squeeze of lime juice deliver a burst of freshness. Balanced with low sodium soy sauce and served over fluffy jasmine rice, this quick and wholesome recipe is perfect for a weeknight dinner that doesn’t compromise on flavor or health. Ready in just 45 minutes, it’s a must-try for anyone seeking a delicious, low-sodium meal that’s both satisfying and nourishing!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 14 ounces coconut milk
• 1 cup unsalted chicken stock
• 2 tablespoons green curry paste
• 1 tablespoon low sodium soy sauce
• 1 tablespoon olive oil
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• 1 cup basil leaves
• 1 lime, juiced
• 2 cups cooked jasmine rice, for serving

Directions

Step 1

Slice the chicken breast thinly into bite-sized pieces.

Step 2

In a large skillet or wok, heat olive oil over medium heat.

Step 3

Add the minced ginger and garlic and sauté for about 1 minute until fragrant.

Step 4

Stir in the green curry paste and cook for another 1-2 minutes until the paste begins to release its aroma.

Step 5

Add the chicken slices to the skillet and cook, stirring frequently, until the chicken is no longer pink on the outside.

Step 6

Pour in the coconut milk and unsalted chicken stock, stirring to combine with the curry paste.

Step 7

Bring the mixture to a gentle simmer and add the soy sauce, red bell pepper, broccoli, and carrots.

Step 8

Cook the mixture over medium-low heat for 15 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 9

Remove the skillet from the heat and stir in the basil leaves and lime juice.

Step 10

Serve the curry over a bed of cooked jasmine rice and enjoy.

Nutrition Facts

Serving size	(1919.7g)

Amount per serving	% Daily Value*
Calories	1872.2

Total Fat 35.1g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 1694.0mg	0%
Total Carbohydrate 215.4g	0%
Dietary Fiber 9.2g	0%
Total Sugars 37.5g
Protein 164.0g	0%

Vitamin D 22.7IU	0%
Calcium 264.1mg	0%
Iron 12.4mg	0%
Potassium 2391.5mg	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: 17.2%

Protein: 35.8%

Carbs: 47.0%