Dairy-Free Green Chicken Curry

Indulge in the vibrant flavors of this Dairy-Free Green Chicken Curry, a comforting Thai-inspired dish that’s both creamy and guilt-free. Made with tender chicken thighs, lush coconut milk, and a fragrant blend of green curry paste, ginger, garlic, and jalapeño, this recipe delivers bold flavor in every bite. Crisp vegetables like zucchini, sugar snap peas, and baby spinach add a fresh, wholesome crunch, while fish sauce and a hint of brown sugar perfectly balance savory and sweet. Garnished with fresh basil and a squeeze of lime, this one-pot wonder is ready in under an hour and served best over fluffy jasmine rice. Whether you’re following a dairy-free diet or simply craving a satisfying, aromatic meal, this green curry is sure to become a household favorite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 3 tablespoons green curry paste
• 13.5 ounces coconut milk
• 1 cup vegetable broth
• 1 cup sugar snap peas
• 1 medium zucchini
• 2 cups baby spinach
• 0.5 cup fresh basil leaves
• 1 whole lime
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 medium shallot
• 2 whole garlic cloves
• 1 inch piece ginger
• 1 whole jalapeno
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 4 cups cooked jasmine rice

Directions

Step 1

Begin by slicing the chicken thighs into bite-sized pieces and set aside.

Step 2

Chop the shallot finely and mince the garlic cloves and ginger. Slice the jalapeno, removing seeds for less heat if desired.

Step 3

Heat the coconut oil in a large pan over medium heat. Add the shallot, garlic, ginger, and jalapeno to the pan, sautéing until fragrant and slightly softened, about 3 minutes.

Step 4

Add the sliced chicken to the pan, cooking until it's no longer pink on the outside.

Step 5

Stir in the green curry paste, ensuring the chicken is well coated, and cook for another 2 minutes to enhance the flavors.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat and let it cook gently for 10 minutes, allowing the chicken to cook through.

Step 8

While the curry simmers, slice the zucchini into thin rounds.

Step 9

Add the zucchini and sugar snap peas to the curry, cooking until they are just tender, about 5 minutes.

Step 10

Stir in the baby spinach, allowing it to wilt into the curry.

Step 11

Add the fish sauce, brown sugar, salt, and pepper, stirring to balance the flavors.

Step 12

Taste and adjust seasoning if necessary. Finish with a squeeze of fresh lime juice.

Step 13

Garnish the curry with fresh basil leaves before serving.

Step 14

Serve hot over cooked jasmine rice.

Nutrition Facts

Serving size	(2520.5g)

Amount per serving	% Daily Value*
Calories	2830.2

Total Fat 85.6g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 567.0mg	0%
Sodium 7643.6mg	0%
Total Carbohydrate 346.6g	0%
Dietary Fiber 22.8g	0%
Total Sugars 68.7g
Protein 158.6g	0%

Vitamin D 31.8IU	0%
Calcium 424.0mg	0%
Iron 13.8mg	0%
Potassium 3090.9mg	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: 27.6%

Protein: 22.7%

Carbs: 49.7%