Low Sodium Thai Red Curry

Experience the bold and vibrant flavors of this Low Sodium Thai Red Curry, a healthier take on a beloved classic that doesn’t compromise on taste. Packed with nutrient-rich vegetables like carrots, zucchini, broccoli, and red bell peppers, this curry is simmered in a luscious blend of unsweetened coconut milk and fragrant low sodium Thai red curry paste. Tender cubes of tofu add a satisfying protein boost, while fresh ginger, garlic, and lime juice bring layers of aromatic complexity. Perfectly balanced with a touch of brown sugar and soy sauce or coconut aminos, this dish offers a guilt-free indulgence. Served over fluffy jasmine rice or quinoa, it’s a wholesome, heart-smart meal ready in just 40 minutes. Whether you're craving a comforting dinner or a vibrant plant-based meal, this recipe is as nourishing as it is flavorful.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 3 units Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Low sodium Thai red curry paste
• 14 ounces Unsweetened coconut milk
• 1 cup Low sodium vegetable broth
• 2 medium Carrots, sliced thinly
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, sliced into half-moons
• 2 cups Broccoli florets
• 1 block Firm tofu, cubed
• 1 tablespoon Fresh lime juice
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Low sodium soy sauce or coconut aminos
• 1 teaspoon Brown sugar
• 4 cups Cooked jasmine rice or quinoa

Directions

Step 1

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

Step 2

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

Step 3

Stir in the low sodium Thai red curry paste and cook for 1 minute to release the flavors.

Step 4

Pour in the coconut milk and low sodium vegetable broth. Stir well to combine.

Step 5

Add the sliced carrots, bell pepper, zucchini, and broccoli florets to the skillet. Simmer for 10-12 minutes, or until the vegetables are tender.

Step 6

Gently stir in the cubed tofu, ensuring it is well-coated in the curry sauce.

Step 7

Add the lime juice, chopped cilantro, low sodium soy sauce (or coconut aminos), and brown sugar. Mix well and simmer for an additional 5 minutes.

Step 8

Taste the curry and adjust seasoning as needed, keeping in mind the low-sodium focus.

Step 9

Serve the curry hot over cooked jasmine rice or quinoa. Garnish with additional cilantro, if desired.

Nutrition Facts

Serving size	(2499.6g)

Amount per serving	% Daily Value*
Calories	2201.6

Total Fat 46.0g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 950.2mg	0%
Total Carbohydrate 368.1g	0%
Dietary Fiber 22.5g	0%
Total Sugars 23.0g
Protein 83.7g	0%

Vitamin D 0IU	0%
Calcium 2754.9mg	0%
Iron 20.6mg	0%
Potassium 2324.1mg	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: 18.6%

Protein: 15.1%

Carbs: 66.3%