Gluten-Free Authentic Thai Red Curry
Experience the vibrant flavors of Thailand with this Gluten-Free Authentic Thai Red Curry, a perfect balance of fragrant spices, creamy textures, and fresh ingredients. Made with a rich combination of coconut milk, gluten-free red curry paste, and tender chicken thighs, this hearty dish is infused with the zesty aroma of kaffir lime leaves and a touch of natural sweetness from palm sugar. Packed with colorful veggies like red bell pepper, baby corn, and zucchini, it’s both nourishing and visually stunning. Finished with Thai basil and a squeeze of lime juice, this quick and easy one-pot meal (ready in just 35 minutes!) is served best over fluffy jasmine rice. Whether you're gluten-sensitive or simply love authentic Asian cuisine, this curry is a restaurant-quality dish you’ll want to cook again and again. Perfect for weeknight dinners or impressive gatherings!
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Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Gluten-free red curry paste
- 500 grams Boneless chicken thighs, sliced
- 400 ml Coconut milk
- 200 ml Chicken stock
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar
- 2 whole Kaffir lime leaves
- 1 whole Red bell pepper, sliced
- 150 grams Baby corn, sliced
- 1 whole Zucchini, sliced
- 0.5 cup Thai basil leaves
- 1 whole Lime, juiced
- 4 cups Cooked jasmine rice
Directions
Step 1
Heat the coconut oil in a large pan over medium heat.
Step 2
Add the gluten-free red curry paste to the pan and sauté for 2-3 minutes until fragrant.
Step 3
Add the sliced chicken thighs to the pan and cook for 5 minutes until they are lightly browned and cooked through.
Step 4
Pour in the coconut milk and chicken stock, and stir until well combined.
Step 5
Add fish sauce, palm sugar, and kaffir lime leaves.
Step 6
Bring the mixture to a gentle simmer, then add the red bell pepper, baby corn, and zucchini to the curry.
Step 7
Allow the curry to simmer for about 10 minutes or until the vegetables are tender.
Step 8
Stir in the Thai basil leaves and lime juice, and adjust the seasoning if needed.
Step 9
Remove the kaffir lime leaves before serving.
Step 10
Serve hot over cooked jasmine rice.
Nutrition Facts
| Serving size | (2579.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2744.2 |
| Total Fat 88.9g | 0% |
| Saturated Fat 40.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 637mg | 0% |
| Sodium 3094.0mg | 0% |
| Total Carbohydrate 310.0g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 55.5g | |
| Protein 171.4g | 0% |
| Vitamin D 5IU | 0% |
| Calcium 471.6mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 3623.2mg | 0% |
Source of Calories