Low Sodium Thai Yellow Curry

Indulge in the rich, aromatic flavors of Low Sodium Thai Yellow Curry, a healthier twist on a beloved classic. This recipe features creamy unsweetened coconut milk, vibrant yellow curry paste, and an array of nutrient-packed vegetables like carrots, potatoes, and red bell peppers, all simmered to perfection. With the option to use chicken breast or tofu for a vegetarian-friendly variation, this dish offers delicious versatility. Fresh ginger, garlic, and a touch of lime juice add layers of brightness, while coconut sugar balances it all with a hint of sweetness. Made with low sodium ingredients and ready in just 40 minutes, this curry is perfect for those seeking a flavorful, heart-healthy meal. Serve it over steamed rice or enjoy it solo as a wholesome, comforting entrée that doesn’t compromise on taste.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz Coconut milk (unsweetened, low sodium if available)
• 2 tablespoons Yellow curry paste (low sodium or homemade)
• 1 lb Chicken breast (or tofu for a vegetarian option)
• 2 Carrots (peeled and sliced into thin rounds)
• 2 medium Potatoes (peeled and diced into 1-inch cubes)
• 1 medium Onion (sliced thinly)
• 1 large Red bell pepper (sliced into strips)
• 1 teaspoon Fresh ginger (grated)
• 3 Garlic cloves (minced)
• 1 cup Low sodium vegetable stock or water
• 1 tablespoon Fresh lime juice
• 1 teaspoon Coconut sugar (or brown sugar)
• 2 tablespoons Fresh cilantro (for garnish, chopped)
• 1 tablespoon Cooking oil (such as avocado or coconut oil)

Directions

Step 1

Prepare all ingredients by peeling, slicing, and chopping as specified in the ingredient list.

Step 2

In a large skillet or pot, heat the cooking oil over medium heat. Add the yellow curry paste and sauté for 1–2 minutes until fragrant.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 30 seconds until aromatic.

Step 4

Add the coconut milk and low sodium vegetable stock (or water). Stir well to incorporate the curry paste into the liquid, creating a smooth base.

Step 5

Bring the mixture to a gentle simmer, then add the diced potatoes and sliced carrots. Cook for 8–10 minutes, stirring occasionally.

Step 6

Add the sliced onion, red bell pepper, and chicken or tofu to the skillet. Stir well to combine.

Step 7

Let the curry simmer for another 10–12 minutes, or until the potatoes are fork-tender and the chicken (if using) is fully cooked.

Step 8

Add the lime juice and coconut sugar. Stir to balance the flavors, adjusting if needed. For additional heat, you may add a pinch of chili flakes (optional).

Step 9

Remove the curry from heat and garnish with freshly chopped cilantro before serving.

Step 10

Serve the curry hot over steamed white or brown rice, or enjoy on its own as a hearty, low sodium entree.

Nutrition Facts

Serving size	(1984.4g)

Amount per serving	% Daily Value*
Calories	1483.7

Total Fat 39.9g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat g
Cholesterol 385.6mg	0%
Sodium 715.5mg	0%
Total Carbohydrate 125.4g	0%
Dietary Fiber 17.9g	0%
Total Sugars 29.4g
Protein 156.2g	0%

Vitamin D 59.0IU	0%
Calcium 232.1mg	0%
Iron 10.4mg	0%
Potassium 3669.1mg	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: 24.2%

Protein: 42.1%

Carbs: 33.8%