Low Sodium Red Curry with Chicken

Savor the vibrant flavors of this Low Sodium Red Curry with Chicken, a healthier twist on the classic Thai-inspired dish. Packed with tender pieces of chicken, a medley of colorful vegetables like bell peppers, zucchini, and carrots, and a fragrant coconut milk base, this curry keeps things light while delivering bold, satisfying flavors. The addition of red curry paste, fresh ginger, and garlic brings an aromatic warmth, beautifully complemented by a burst of freshness from lime juice and basil leaves. With its simple preparation and low sodium chicken broth, this recipe is perfect for those looking to reduce salt intake without sacrificing taste. Ready in just 40 minutes, this gluten-free curry pairs perfectly with steamed rice or quinoa for a wholesome, flavor-packed meal that's sure to please the entire family.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken breasts
• 400 ml coconut milk, unsweetened
• 120 ml low sodium chicken broth
• 2 tablespoons red curry paste
• 1 large carrot, sliced thinly
• 1 medium zucchini, sliced
• 1 medium bell pepper, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 10 leaves fresh basil leaves
• 1 to taste pepper

Directions

Step 1

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

Step 2

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Step 3

Add the red curry paste and grated ginger to the pan, stirring continuously for 1 minute to release the flavors.

Step 4

Pour in the coconut milk and low sodium chicken broth, stirring well to incorporate the curry paste.

Step 5

Bring the mixture to a gentle simmer and add the sliced carrots, zucchini, and bell pepper. Let the vegetables cook for 5 minutes until they start to soften.

Step 6

Add the chicken pieces to the pan, stirring to ensure they are submerged in the liquid. Simmer the curry for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 7

Stir in the lime juice and fresh basil leaves. Season with pepper to taste, mixing well before turning off the heat.

Step 8

Serve the low sodium red curry hot, garnished with additional basil leaves if desired, over steamed rice or quinoa.

Nutrition Facts

Serving size	(1810.5g)

Amount per serving	% Daily Value*
Calories	1275.6

Total Fat 41.9g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 425mg	0%
Sodium 1376.7mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 12.8g	0%
Total Sugars 24.9g
Protein 165.1g	0%

Vitamin D 25IU	0%
Calcium 236.2mg	0%
Iron 9.2mg	0%
Potassium 3185.0mg	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: 29.9%

Protein: 52.4%

Carbs: 17.8%