Low Sodium Thai Curry Recipe

This Thai curry is light yet full of flavor, thanks to fresh herbs and vegetables. Making your own curry paste ensures no hidden sodium, and the coconut milk creates a creamy, mild base. With crisp vegetables like green beans, baby corn, and snow peas, it’s a quick vegetarian dinner ready in 25 minutes. Perfect for heart-healthy diets, it’s naturally gluten-free and customizable with your favorite seasonal vegetables.

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Ingredients Needed

For the Paste:

• 1 ½ tbsp fresh ginger: warming spice, fresh and aromatic.
• 3 lemongrass stalks: outer layer removed, chopped for citrusy notes.
• 3–4 large garlic cloves: chopped for depth of flavor.
• 10–12 finger-length green chilies: adjust to heat preference.
• Large handful basil leaves: fresh herbal taste.
• 2 tbsp coconut oil (melted): smooth texture for blending.

For the Curry:

• 1 tbsp coconut oil: for stir-frying.
• 4 tbsp green curry paste (from above): fragrant flavor base.
• 180–200 g green beans: chopped for crunch.
• 100 g baby carrots: peeled and sliced thin.
• 60 g baby corn: sliced into bite-sized pieces.
• 60 g mange tout (snow peas): fresh and crisp.
• 1 tbsp coconut blossom nectar: mild natural sweetness.
• 1 tbsp low-sodium soy sauce (optional): umami boost, kidney-friendly when used sparingly.
• 1 (400 ml) can coconut milk: creamy and rich.
• 80 g bean sprouts: added at the end for crunch.
• ¾ cup fresh basil leaves: extra freshness to finish.

How to Make Low Sodium Thai Curry

Make the Paste:
Blend ginger, lemongrass, garlic, green chilies, basil, and coconut oil until smooth. Store in a glass jar in the fridge for up to one week.

Cook the Curry:
Heat coconut oil in a wok over medium heat. Add green curry paste and stir for 30 seconds until fragrant.

Add Vegetables:
Stir in green beans, baby carrots, baby corn, and snow peas. Stir-fry for 2 minutes.

Simmer with Coconut Milk:
Add coconut blossom nectar and low-sodium soy sauce (if using). Stir in coconut milk and simmer for 5 minutes until vegetables are tender.

Finish and Serve:
Stir in bean sprouts and basil leaves. Serve hot with plain jasmine or basmati rice.

Recipe Tips

• Use homemade paste for full control over sodium levels.
• Adjust spice by using fewer chilies or removing seeds for a milder curry.
• Skip low-sodium soy sauce for an even lower sodium option.
• Add extra fresh basil at the end for maximum flavor and aroma.
• Serve with unsalted rice to keep the meal kidney-friendly.

How to Store & Reheat

• Room Temperature: Do not store at room temperature; refrigerate promptly.
• Fridge: Store curry in an airtight container up to 3 days.
• Freezer: Freeze in portions for up to 2 months. Reheat gently in a saucepan with a splash of water or coconut milk.

Nutrition Facts (Per Serving, approx.)

• Calories: 180
• Sodium: ~90 mg (without soy sauce)
• Protein: 4 g
• Fat: 12 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 5 g

FAQs

Is Thai curry normally high in sodium?
Yes, most store-bought curry pastes and sauces are high in sodium. Making your own paste keeps it naturally low sodium.

What can I serve with low sodium Thai curry?
Steamed jasmine rice or low sodium quinoa pairs well with this curry.

Can I use red curry paste instead of green?
Yes, you can swap green paste for homemade red curry paste for a slightly sweeter flavor profile.

How do I make this curry milder?
Reduce the number of green chilies or use mild peppers instead.

Try More Recipes:

• Low Sodium Lentil Curry
• Low Sodium Chickpea Curry
• Low Sodium Chicken Curry