Low Sodium Love: Coconut Shrimp Curry

Coconut Shrimp Curry – who needs salt?

A year ago, I participated in a food blog event hosted by Jessica, the author of the wonderful blog Sodium Girl. The challenge was to make a favorite recipe and reduce the salt as much as possible. As a salt lover, I confess that this terrified me. What if the lack of sodium  led to bland and dull results? How would I put a positive spin on unsaltiness? Well, as you can see from that post, I couldn’t have been more surprised and pleased when my doctored chicken wing recipe resulted in finger-licking deliciousness.

So, this year when Jessica asked if I would participate in a repeat of the challenge, I had less trepidation. I decided to adapt one of the most viewed recipes on TasteFood – Coconut Shrimp Curry – and exorcise it of any added sodium without compromising on flavor. After all, if it’s such a popular recipe, why not make it available to anyone who is watching their sodium intake? In this contest, natural salt found in whole ingredients is acceptable, but no added or processed salt is allowed. Shrimp have a natural saltiness which would be a boost to the flavor. And, as I learned last year, a great way to compensate for reduced sodium is to ramp up the aromatics and spices, which I did with generous amounts of garlic, fresh ginger, chiles and curry powder – all the good stuff, if you ask me. A spoonful of sugar rounded out the stew and a squeeze of fresh lime juice added sharpness and acidity.

And gosh darn it, it happened again. Once again the results thoroughly impressed me. The curry was rich, bright and brimming with flavor. The extra squeeze of lime provided an extra kick and, dare I say, tricked me into thinking there was plenty of salt in the curry. I even cheated and added a pinch of salt to a small bowlful for comparison. And, guess what? I found the results a little too, well, salty. Go figure.

Thank you, Jessica, for inviting me to participate again this year. For more inspiring low sodium recipes that are heart healthy and delicious with a big spoonful of valuable information,  you can read Jessica’s blog here and find all of the recipe links for this Low Sodium Rally here.

Coconut Shrimp Curry

Feel free to add additional vegetables, such as carrots or cauliflower, to the stew. Depending on the heat of the chiles, adjust amounts to your taste. Serves 4 to 6.

1 tablespoon olive oil
1 large yellow onion, chopped, about 1 1/2 cups
2 garlic cloves, minced
1 green jalapeño pepper, stemmed and seeded, minced
1 red jalapeño or serrano pepper, stemmed and seeded, minced
2 tablespoons grated fresh ginger
1 medium zucchini, quartered lengthwise, each quarter sliced in 1/2-inch pieces
1 1/2 tablespoons curry powder
1 – 26 ounce package Pomi chopped tomatoes
1 1/2 cups coconut milk
1 1/2 tablespoons granulated sugar
1 pound frozen large shrimp, defrosted, peeled and deveined
1/2 cup cilantro/coriander leaves, coarsely chopped
1 lime, cut in wedges

Heat oil in deep skillet or soup pot. Add onion and sauté until soft but not brown, about 3 minutes. Add garlic, jalapeños and ginger. Sauté until fragrant, 1 minute. Add zucchini and curry powder; sauté 1 minute. Stir in tomatoes, coconut milk and sugar. Simmer 10 minutes. Add shrimp and cook until they turn pink and are just cooked through. Add cilantro. Taste for seasoning. Serve immediately in bowls with basmati rice and lime wedges for squeezing over the curry.

15 responses to “Low Sodium Love: Coconut Shrimp Curry

  1. It looks fantastic and so tasty! A beautiful curry.

    Cheers,

    Rosa

  2. This fits right into our lower salt diet – beautiful, Lynda!

  3. This looks delicious! I know my husband and I would enjoy this immensely. :)

  4. Pingback: 2012 Love Your Heart Recipe Rally

  5. This looks just fabulous, Lynda. I’m thinking I need to make it this weekend!! Love, love, love it :-)

  6. I love prawn curries… this one looks really delicious and different to that usual green/yellow tinge you see in seafood curries. :)

  7. I’m impressed! Like you, I’m a staunch salt lover. And I would likely cheat by making a dish with lots of miso and seaweed. (Probably not allowed!)

  8. This looks delicious! We are huge curry fans. Good point that some spice and acidity can really reduce the need for salt.

  9. Ooh, wow, what a flavorful looking curry! I love every single ingredient you added and I know I’d love them combined in this delicious dish. Thanks for sharing!

  10. With all of those flavors, especially curry and lime, I would not miss the salt. That said, I rarely use it. Of if I do, it’s as an afterthought. Stunning dish.

  11. That curry shrimp is just gorgeous looking. I am sure a squeeze of the lime wedge added another dimension to the dish.

  12. I eat very less salt and this dish sounds delicious. I have a weakness for shrimp specially when cooked in coconut milk :)

  13. You are so right! I don’t use much salt in my kitchen, but I love fresh herbs and dried spices to elevate my dishes. That curry looks scrumptious – lime and cilantro on the side is perfection!

  14. I could live on curry, especially one as good as this!