This low sodium Thai curry uses a bold, fragrant green curry paste made from fresh herbs, garlic, and green chilies. Stir-fried with colorful vegetables and simmered in coconut milk, it’s both creamy and spicy without any salt added. Finished with basil and bean sprouts for crunch and brightness, this is a flavorful, heart-healthy Thai dish you can enjoy without worry.

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Table of Contents

Ingredients Needed

For the Paste:

1½ tbsp fresh ginger: peeled and chopped
3 lemongrass stalks: outer layers removed, chopped
3–4 large garlic cloves: chopped
10–12 green chilies: finger-length, chopped
Large handful of basil leaves
2 tbsp melted coconut oil

For the Curry:

1 tbsp coconut oil: for stir-frying
4 tbsp green curry paste (from above): fresh and salt-free
180–200 g green beans: trimmed and chopped
100 g baby carrots: peeled and sliced
60 g baby corn: sliced
60 g mange tout (snowpeas): sliced
1 tbsp coconut blossom nectar: natural sweetness
1 tbsp low-sodium soy sauce: optional
1 (400 ml) can coconut milk: full-fat
80 g bean sprouts: adds crunch
¾ cup fresh basil leaves: for garnish

How To Make Low Sodium Thai Curry

Make the Paste:
In a food processor, blend ginger, lemongrass, garlic, green chilies, basil, and melted coconut oil into a thick paste. Store in a sealed jar in the fridge for up to a week.

Stir-Fry the Curry Base:
Heat 1 tbsp coconut oil in a wok over medium heat. Add 4 tbsp of the green curry paste and stir-fry for 30 seconds until fragrant.

Cook the Vegetables:
Add chopped green beans, carrots, baby corn, and mange tout. Stir-fry for 2 minutes.

Add Liquids:
Stir in coconut blossom nectar and optional low-sodium soy sauce. Mix well.

Simmer the Curry:
Pour in the coconut milk and simmer uncovered for 5 minutes until vegetables are just tender.

Finish and Serve:
Stir in bean sprouts and fresh basil. Serve hot over plain rice or low sodium noodles.

Recipe Tips

Use unsalted coconut milk for best results.
Omit soy sauce entirely for ultra low sodium—flavor remains bold.
For less spice, reduce green chilies in the paste.
Store leftover paste in a jar up to 1 week.

How to Store & Reheat

Fridge: Store cooked curry up to 3 days.
Freezer: Freeze in portions up to 2 months.
Reheat: Gently reheat on stove or microwave until hot.

Nutrition Facts (Approx. per serving)

Calories: 320
Sodium: 90–120 mg
Protein: 5 g
Fat: 25 g
Carbs: 18 g
Fibre: 4 g
Sugar: 7 g

FAQs

Is Thai curry usually high in sodium?
Yes—especially due to fish sauce and soy sauce. This version is made with no salt added and uses low sodium soy only if desired.

Can I make it less spicy?
Yes, reduce the number of green chilies in the paste for a milder curry.

Is coconut blossom nectar necessary?
It balances heat and acidity, but you can use a touch of maple syrup or skip it.

Can I use frozen vegetables?
Yes—just thaw before stir-frying to avoid excess water.

Is this suitable for a kidney-friendly diet?
Yes, when made with low potassium vegetables and no added salt or soy sauce.

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