Low Sodium Thai Chicken Curry

Indulge in the vibrant flavors of this Low Sodium Thai Chicken Curry, a healthier twist on a classic favorite that's perfect for anyone watching their salt intake. This recipe features tender chicken breast, a medley of colorful vegetables, and a luscious coconut milk-based sauce infused with the bold aromatics of garlic, ginger, and salt-free red curry paste. With the use of low sodium chicken stock and soy sauce (or coconut aminos), it delivers rich, authentic Thai-inspired taste without compromising on health. The dish is simmered to perfection with optional kaffir lime leaves for added citrusy depth, then finished with a splash of lime juice and a sprinkle of fresh cilantro. Ready in just 40 minutes, this wholesome curry pairs beautifully with jasmine or brown rice for a satisfying, low sodium meal that's both comforting and nourishing.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 1 pound Boneless, skinless chicken breast
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Salt-free red curry paste
• 1.5 cups Low sodium chicken stock
• 1 can (13.5 ounces) Coconut milk (unsweetened, full-fat)
• 1 large Red bell pepper, julienned
• 1 large Carrot, thinly sliced
• 1 medium Zucchini, cut into half moons
• 2 leaves Kaffir lime leaves (optional)
• 1 tablespoon Low sodium soy sauce or coconut aminos
• 1 tablespoon Fresh lime juice
• 2 tablespoons Fresh cilantro, chopped
• 2 cups Cooked jasmine rice or brown rice

Directions

Step 1

Heat the coconut oil in a large skillet or wok over medium heat.

Step 2

Cut the chicken breast into bite-sized pieces and add it to the skillet. Sear for 3-4 minutes until lightly browned, then remove and set aside.

Step 3

In the same skillet, add the diced onion. Sauté for 2-3 minutes until softened.

Step 4

Stir in the minced garlic, grated ginger, and salt-free red curry paste. Cook for 1-2 minutes to release the aroma of the spices.

Step 5

Pour the low sodium chicken stock into the skillet, scraping up any browned bits from the bottom of the pan.

Step 6

Add the coconut milk and stir until the sauce is well combined.

Step 7

Return the seared chicken to the skillet, along with the red bell pepper, carrot, zucchini, and optional kaffir lime leaves.

Step 8

Cover the skillet and simmer for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

Step 9

Stir in the low sodium soy sauce or coconut aminos and fresh lime juice. Adjust seasoning if needed.

Step 10

Remove from heat and garnish with chopped cilantro.

Step 11

Serve hot over cooked jasmine or brown rice for a complete meal.

Nutrition Facts

Serving size	(2349.7g)

Amount per serving	% Daily Value*
Calories	2727.5

Total Fat 128.1g	0%
Saturated Fat 98.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 385.6mg	0%
Sodium 1217.1mg	0%
Total Carbohydrate 225.7g	0%
Dietary Fiber 23.1g	0%
Total Sugars 37.6g
Protein 174.7g	0%

Vitamin D 22.7IU	0%
Calcium 349.9mg	0%
Iron 20.6mg	0%
Potassium 4074.7mg	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: 41.9%

Protein: 25.4%

Carbs: 32.8%