Low Sodium Red Curry with Chicken and Vegetables

Elevate your weeknight dinners with this vibrant and flavorful Low Sodium Red Curry with Chicken and Vegetables, a health-conscious twist on the classic Thai-inspired dish. Tender chicken strips are simmered in a creamy, aromatic coconut milk base infused with low-sodium red curry paste, garlic, and ginger. Fresh, colorful vegetables like red bell peppers, zucchini, carrots, and baby corn add both crunch and a nutrient-packed punch, while fresh basil, cilantro, and a splash of lime juice bring a refreshing, zesty finish. Perfectly balanced and ready in under an hour, this low-sodium recipe is ideal for anyone looking to enjoy the bold, warming flavors of red curry without the excess salt. Serve it over a bed of fluffy jasmine rice for a wholesome, comforting meal that’s sure to impress.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 14 ounces Coconut milk (unsweetened, light)
• 1 medium Red bell pepper, thinly sliced
• 1 medium Zucchini, sliced into half moons
• 1 large Carrot, julienned
• 1 cup Baby corn (optional)
• 0.5 cup Cilantro, chopped
• 1 Lime, juiced
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 tablespoon Low-sodium soy sauce
• 2 tablespoons Red curry paste (low sodium)
• 0.25 cup Basil leaves, fresh chopped
• 4 cups Cooked jasmine rice

Directions

Step 1

Begin by slicing the boneless, skinless chicken breasts into thin strips and set aside.

Step 2

In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.

Step 3

Add the chicken strips to the skillet and cook for 5-7 minutes until they are just starting to brown and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add a bit more oil if needed and add the red curry paste. Cook the paste for about 2 minutes, stirring frequently, to release the flavors.

Step 5

Pour in the coconut milk, stirring well to combine with the curry paste, and bring to a gentle simmer.

Step 6

Return the chicken to the skillet, followed by the sliced red bell pepper, zucchini, carrot, and baby corn (if using). Stir everything well to coat with the curry sauce.

Step 7

Cover the skillet and let it simmer on low heat for about 10-12 minutes, or until the vegetables are tender.

Step 8

Stir in the low-sodium soy sauce, lime juice, chopped cilantro, and fresh basil. Mix well and cook for another 2 minutes.

Step 9

Serve the low sodium red curry over cooked jasmine rice. Garnish with additional cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(2579.5g)

Amount per serving	% Daily Value*
Calories	2488.9

Total Fat 68.4g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 1336.3mg	0%
Total Carbohydrate 287.7g	0%
Dietary Fiber 21.7g	0%
Total Sugars 28.6g
Protein 178.6g	0%

Vitamin D 4.5IU	0%
Calcium 395.4mg	0%
Iron 16.1mg	0%
Potassium 3445.4mg	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: 24.8%

Protein: 28.8%

Carbs: 46.4%