Low Sodium Red Curry Chicken

Savor the bold, vibrant flavors of this Low Sodium Red Curry Chicken—a healthier twist on a classic Thai-inspired dish. Juicy strips of chicken breast are simmered in a creamy, aromatic sauce made with coconut milk, low sodium chicken broth, and a customizable low sodium red curry paste. Packed with nutrient-rich vegetables like red bell peppers, carrots, zucchini, and baby spinach, this hearty one-pan recipe is balanced with the zest of fresh lime juice and a garnish of fragrant cilantro. Perfect for a quick weeknight dinner, this low sodium curry is ready in just 45 minutes and pairs beautifully with steamed brown rice or quinoa for a complete, wholesome meal. Healthy never tasted so indulgent!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 1 can (13.5 oz) Coconut milk
• 1 cup Low sodium chicken broth
• 2 tablespoons Red curry paste (low sodium or homemade)
• 1 tablespoon Fresh ginger, grated
• 3 pieces Garlic cloves, minced
• 1 cup Red bell pepper, sliced
• 1 cup Carrot, julienned
• 1 cup Zucchini, sliced
• 2 cups Baby spinach
• 2 tablespoons Lime juice
• 1 tablespoon Olive oil
• 0.25 cup Fresh cilantro, chopped
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Slice the chicken breast into thin strips.

Step 2

In a large skillet or wok, heat olive oil over medium-high heat. Add the chicken strips and cook until they are golden brown on the outside, about 5 minutes. Remove chicken and set aside.

Step 3

In the same skillet, add garlic and ginger. Cook for about 1 minute until fragrant.

Step 4

Stir in the red curry paste and cook for another minute.

Step 5

Pour in the coconut milk and low sodium chicken broth. Stir well to combine the curry paste.

Step 6

Bring the mixture to a simmer, then add the red bell pepper, carrot, and zucchini. Allow vegetables to cook until just tender, about 5-7 minutes.

Step 7

Return the chicken to the skillet along with any accumulated juices. Stir to coat with the sauce.

Step 8

Add the baby spinach to the skillet, stirring until just wilted.

Step 9

Stir in the lime juice and ground black pepper. Adjust seasoning to taste, if necessary.

Step 10

Garnish the curry with fresh cilantro before serving.

Step 11

Serve the curry hot with a side of steamed brown rice or quinoa, if desired.

Nutrition Facts

Serving size	(1940.5g)

Amount per serving	% Daily Value*
Calories	1310.5

Total Fat 34.7g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 1277.2mg	0%
Total Carbohydrate 92.6g	0%
Dietary Fiber 17.0g	0%
Total Sugars 52.7g
Protein 156.2g	0%

Vitamin D 22.7IU	0%
Calcium 337.7mg	0%
Iron 11.4mg	0%
Potassium 3718.5mg	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: 23.9%

Protein: 47.8%

Carbs: 28.3%