Dairy-Free Red Curry with Chicken and Vegetables

Transform your dinner routine with this vibrant, flavor-packed Dairy-Free Red Curry with Chicken and Vegetables! Combining tender chicken, crisp bell peppers, zucchini, and carrots with a creamy coconut milk base, this dish is brought to life by the bold, aromatic kick of red curry paste. A touch of fish sauce, a hint of sweetness from brown sugar, and a squeeze of fresh lime make this Thai-inspired curry an irresistible blend of tangy, savory, and slightly sweet. Whether you're following a dairy-free diet or simply craving a restaurant-quality meal at home, this 30-minute curry is perfect for busy weeknights. Serve it over steamed rice and garnish with fresh basil for a wholesome, aromatic meal your whole family will love!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 1 can (14 oz) coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons vegetable oil
• 1 medium onion
• 1 medium red bell pepper
• 1 medium zucchini
• 2 medium carrots
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 0.5 cup fresh basil
• 1 whole lime

Directions

Step 1

Start by preparing the chicken. Slice the chicken breast into bite-sized pieces and set aside.

Step 2

For the vegetables, peel and slice the onion into thin strips. Core and slice the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the carrots.

Step 3

In a large pan or skillet, heat the vegetable oil over medium heat. Once hot, add the sliced onion and sauté for about 3 minutes until they start to become translucent.

Step 4

Add the red curry paste to the pan and continue to sauté for an additional 2 minutes to release the flavors.

Step 5

Add the chicken pieces to the pan and stir well to coat with the curry paste. Cook for about 5 minutes until the chicken is no longer pink on the outside.

Step 6

Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to medium-low and allow it to cook for 10 minutes.

Step 7

Add the sliced red bell pepper, zucchini, and carrots to the pan. Stir to combine and simmer for another 10 minutes until the vegetables are tender yet crisp.

Step 8

Stir in the fish sauce and brown sugar, adjusting to taste if necessary.

Step 9

Remove the dish from heat and stir in fresh basil leaves.

Step 10

Squeeze the lime juice over the curry just before serving. Add more lime juice if desired for additional tang.

Step 11

Serve the curry hot over steamed rice or your choice of grain. Enjoy your dairy-free red curry with chicken and vegetables!

Nutrition Facts

Serving size	(1630.5g)

Amount per serving	% Daily Value*
Calories	1348.1

Total Fat 45.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 19.3g
Cholesterol 390.1mg	0%
Sodium 6930.7mg	0%
Total Carbohydrate 107.8g	0%
Dietary Fiber 12.7g	0%
Total Sugars 71.8g
Protein 136.5g	0%

Vitamin D 0IU	0%
Calcium 264.8mg	0%
Iron 5.6mg	0%
Potassium 3308.6mg	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: 29.5%

Protein: 39.4%

Carbs: 31.1%