Dairy-Free Thai Chicken

Indulge in the bold, exotic flavors of this Dairy-Free Thai Chicken, a quick and easy weeknight meal that’s delightfully creamy without a drop of dairy. Tender, bite-sized chicken thighs are simmered in a luscious coconut milk-based sauce infused with fragrant red curry paste, fresh ginger, and garlic. Sweetened lightly with coconut sugar and balanced with a splash of fresh lime juice and fish sauce, this dish delivers the perfect harmony of sweet, savory, and tangy notes. Vibrant veggies like red bell peppers, carrots, and green onions add a satisfying crunch, while warm jasmine rice soaks up all the flavorful sauce. Finished with fresh cilantro and a sprinkle of optional chili flakes, this Thai-inspired recipe is a must-try for anyone seeking a wholesome, gluten-free, and dairy-free meal packed with taste and texture.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 can (13.5 oz) coconut milk (full-fat, canned)
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 teaspoons coconut sugar or brown sugar
• 1 tablespoon fresh ginger (grated)
• 3 cloves garlic cloves (minced)
• 2 tablespoons lime juice (freshly squeezed)
• 1 large red bell pepper (thinly sliced)
• 2 carrots (julienned or thinly sliced)
• 3 green onions (chopped)
• 0.25 cup cilantro leaves (chopped, for garnish)
• 4 cups cooked jasmine rice (for serving)
• 2 tablespoons coconut oil or other neutral oil
• 0.5 teaspoon chili flakes (optional, for garnish)

Directions

Step 1

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.

Step 2

In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat.

Step 3

Add the garlic and ginger to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn them.

Step 4

Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to bloom.

Step 5

Pour in the coconut milk and bring the mixture to a gentle simmer. Stir to combine.

Step 6

Add the fish sauce, coconut sugar, and lime juice. Mix well to create a balanced sauce.

Step 7

Add the chicken pieces to the skillet and ensure they are submerged in the sauce. Let them cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 8

To the skillet, add the sliced red bell pepper, julienned carrots, and chopped green onions. Cook for an additional 5 minutes, keeping the vegetables tender-crisp.

Step 9

Taste the sauce and adjust seasoning with more fish sauce or a pinch of coconut sugar if needed.

Step 10

Serve the Dairy-Free Thai Chicken over warm jasmine rice, garnishing with fresh cilantro and optional chili flakes for heat.

Step 11

Enjoy your flavorful, dairy-free Thai-inspired meal!

Nutrition Facts

Serving size	(2509.1g)

Amount per serving	% Daily Value*
Calories	3431.6

Total Fat 114.5g	0%
Saturated Fat 51.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 850.5mg	0%
Sodium 2679.9mg	0%
Total Carbohydrate 374.9g	0%
Dietary Fiber 24.3g	0%
Total Sugars 35.8g
Protein 218.6g	0%

Vitamin D 47.6IU	0%
Calcium 586.5mg	0%
Iron 25.9mg	0%
Potassium 4422.9mg	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: 30.3%

Protein: 25.7%

Carbs: 44.0%