Dairy-Free Asian Box Curry Chicken

Delight your taste buds with this rich and fragrant Dairy-Free Asian Box Curry Chicken, a vibrant twist on traditional curry that's perfect for weeknight dinners or special occasions. Bursting with bold flavors from aromatic garlic, ginger, and curry powder, this dish is balanced with the creamy indulgence of coconut milk—an excellent dairy-free alternative. Tender chicken thighs are paired with crunchy red bell peppers, broccoli florets, and a zesty squeeze of lime for a refreshing finish. Enhanced by savory fish sauce, soy sauce, and a hint of brown sugar, this dish achieves a harmonious blend of sweet, salty, and umami flavors. Served over fluffy jasmine rice and garnished with fresh cilantro, this wholesome and gluten-free meal comes together in just under 45 minutes, making it a delicious and nutritious option for any table. Perfect for fans of Asian-inspired cuisine looking for a dairy-free dinner idea!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 400 ml coconut milk
• 2 tablespoons vegetable oil
• 1 large red bell pepper
• 200 grams broccoli florets
• 1 medium onion
• 3 large garlic cloves
• 1 inch piece ginger
• 2 tablespoons curry powder
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large lime
• 0.5 cup fresh cilantro leaves
• 2 cups jasmine rice
• 4 cups water

Directions

Step 1

Begin by rinsing the jasmine rice under cold water until the water runs clear, then drain thoroughly. In a medium pot, add the rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed. Fluff with a fork and keep warm.

Step 2

While the rice is cooking, prepare the chicken by cutting it into bite-sized pieces. Season with salt and pepper. Set aside.

Step 3

Slice the red bell pepper into thin strips, chop the onion into medium pieces, and separate broccoli into florets. Finely mince the garlic, and grate the ginger.

Step 4

In a large skillet or wok, heat vegetable oil over medium-high heat. Add the onion and sauté for about 2 minutes until translucent.

Step 5

Stir in the garlic and ginger, sautéing for another minute until fragrant.

Step 6

Add the curry powder to the skillet, stirring continuously to toast the spices for about 30 seconds.

Step 7

Increase the heat to high and add the chicken pieces. Sauté for 5 minutes until the chicken is browned.

Step 8

Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine and bring to a simmer.

Step 9

Add the red bell pepper strips and broccoli florets to the skillet. Mix thoroughly and cover, allowing the vegetables to simmer and steam with the curry for about 10 minutes or until they are tender.

Step 10

Taste and adjust the seasoning with more salt or sugar if needed. Squeeze the juice of the lime into the curry and stir.

Step 11

Once everything is cooked to your liking, remove from heat. Serve the curry over a bed of jasmine rice and garnish with fresh cilantro leaves.

Nutrition Facts

Serving size	(3098.9g)

Amount per serving	% Daily Value*
Calories	2290.7

Total Fat 85.6g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 625mg	0%
Sodium 10166.9mg	0%
Total Carbohydrate 226.7g	0%
Dietary Fiber 16.6g	0%
Total Sugars 54.3g
Protein 159.4g	0%

Vitamin D 35IU	0%
Calcium 479.5mg	0%
Iron 24.3mg	0%
Potassium 2922.5mg	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: 33.3%

Protein: 27.5%

Carbs: 39.2%