Low Sodium Thai Chicken Green Curry

Savor the vibrant flavors of Thai cuisine with this Low Sodium Thai Chicken Green Curry, a heart-healthy twist on the classic dish. Packed with tender chicken, crisp zucchini, sweet red bell peppers, and nutrient-rich spinach, this recipe delivers bold, authentic taste without the excess salt. Aromatic garlic, fresh ginger, and low-sodium green curry paste create a fragrant, flavorful base, while creamy coconut milk and reduced-sodium chicken stock keep it velvety smooth. A dash of lime juice and optional low-sodium fish sauce add a zesty finish, making this a perfectly balanced meal. Ready in just 40 minutes, it’s an easy yet delicious way to enjoy Thai green curry with reduced sodium. Serve over jasmine rice or rice noodles and garnish with fresh cilantro for an irresistible dinner. Perfect for anyone looking for a healthier take on Thai comfort food!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breast
• 13.5 oz Coconut milk (unsweetened, low fat)
• 2 tbsp Green curry paste (low sodium or homemade)
• 1 cup Reduced sodium chicken stock
• 1 medium Zucchini
• 1 medium Red bell pepper
• 2 medium Carrots
• 2 cups Baby spinach
• 2 tbsp Fresh cilantro
• 1 tbsp Lime juice
• 1 tbsp Fresh ginger (grated)
• 2 cloves Garlic (minced)
• 1 tbsp Olive oil
• 1 tsp Fish sauce (low sodium, optional)

Directions

Step 1

Cut the chicken breast into bite-size pieces and set aside.

Step 2

Prepare the vegetables: slice the zucchini and red bell pepper into thin strips, peel and slice the carrots, and wash the spinach thoroughly.

Step 3

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

Step 4

Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.

Step 5

Stir in the green curry paste and cook for another minute to enhance the flavors.

Step 6

Pour in the coconut milk and chicken stock, stirring to combine with the curry paste. Bring to a gentle simmer.

Step 7

Add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked.

Step 8

Toss in the zucchini, bell pepper, and carrots. Continue to cook for another 5 minutes until the vegetables are tender but still crisp.

Step 9

Stir in the baby spinach and let it wilt for 1-2 minutes.

Step 10

Add the lime juice and optional low sodium fish sauce, stirring to incorporate. Taste and adjust seasoning if needed.

Step 11

Serve hot over steamed jasmine rice or rice noodles, and garnish with freshly chopped cilantro.

Nutrition Facts

Serving size	(1684.4g)

Amount per serving	% Daily Value*
Calories	1303.2

Total Fat 48.5g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 1.6g
Cholesterol 385.6mg	0%
Sodium 3020.7mg	0%
Total Carbohydrate 57.1g	0%
Dietary Fiber 11.8g	0%
Total Sugars 30.7g
Protein 151.8g	0%

Vitamin D 22.7IU	0%
Calcium 272.2mg	0%
Iron 10.6mg	0%
Potassium 2702.1mg	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: 34.3%

Protein: 47.7%

Carbs: 18.0%