Is Green Curry — Gaeng Keow Wan Gai safe for CKD patients?

This Thai recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 1480mg sodium, 580mg potassium, and 280mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Green Curry — Gaeng Keow Wan Gai more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇹🇭 Thailand · Thai

Green Curry — Gaeng Keow Wan Gai

Aromatic green curry paste cooked with coconut milk, chicken, eggplant, and Thai basil.

Prep time 35 min

Servings 4

Calories 420 kcal

CKD Avoid

Nutrition (per serving)

420

Calories

280mg

Phosphorus

280 / 800mg

1480mg

Sodium

1480 / 2000mg

580mg

Potassium

580 / 2000mg

CKD Tip

Curry paste is Na-heavy (often pre-salted). Make from scratch + use less.

Ingredients

3 tbsp green curry paste
Coconut milk 400ml
400g chicken
Thai eggplant, bamboo shoot
Thai basil, kaffir lime
Fish sauce, palm sugar

Central Thai Chicken Coconut Curry Gaeng Green Curry Iconic

Cooking Steps

1
Fry curry paste in thick coconut milk 3 min.
2
Add chicken, then thin coconut milk.
3
Simmer 15 min.
4
Add eggplant + basil last.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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