Gluten-Free Coconut Curry Chicken

Experience the vibrant flavors of this Gluten-Free Coconut Curry Chicken, a hearty one-pot meal that’s perfect for weeknight dinners or meal prepping. Succulent chicken thighs are simmered in a fragrant sauce made with creamy coconut milk, red curry paste, and a touch of lime juice, creating a perfect balance of savory, tangy, and mildly spicy flavors. Fresh vegetables like bell peppers and zucchini add a pop of color and texture, while garlic, ginger, and cilantro elevate the dish with aromatic, herbaceous notes. This gluten-free recipe is quick and easy, coming together in just 45 minutes, and pairs beautifully with jasmine rice or your favorite side. Packed with wholesome ingredients and bold Asian-inspired flavors, this dish is bound to become a regular on your dinner table!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Coconut oil
• 1 large (chopped) Onion
• 4 minced Garlic cloves
• 1 tablespoon (grated) Fresh ginger
• 2 tablespoons Red curry paste
• 1 can (14 ounces) Coconut milk
• 1 cup Gluten-free chicken broth
• 1 tablespoon Fish sauce
• 1 teaspoon Sugar
• 1 tablespoon Lime juice
• 1 large (sliced) Bell pepper
• 1 medium (sliced) Zucchini
• 2 tablespoons (chopped) Fresh cilantro
• 0 (for serving, optional) Cooked jasmine rice

Directions

Step 1

1. Season the chicken thighs with salt and black pepper and set aside.

Step 2

2. In a large skillet or pot, heat the coconut oil over medium heat.

Step 3

3. Add the chopped onion, minced garlic, and grated ginger. Cook for 3-4 minutes until the onion becomes translucent and fragrant.

Step 4

4. Stir in the red curry paste and cook for another 2 minutes to release the flavors of the paste.

Step 5

5. Add the seasoned chicken thighs to the skillet and cook for about 5 minutes, until they are browned on all sides.

Step 6

6. Pour in the coconut milk and gluten-free chicken broth, stirring to combine.

Step 7

7. Add the fish sauce, sugar, and lime juice. Stir everything together well.

Step 8

8. Add the sliced bell pepper and zucchini to the pot.

Step 9

9. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

Step 10

10. Taste and adjust the seasoning if necessary, adding more salt, lime juice, or curry paste if desired.

Step 11

11. Garnish with chopped fresh cilantro before serving.

Step 12

12. Serve the coconut curry chicken over cooked jasmine rice, if using, or as desired.

Nutrition Facts

Serving size	(2003.6g)

Amount per serving	% Daily Value*
Calories	1887.6

Total Fat 81.3g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 0.8g
Cholesterol 567.0mg	0%
Sodium 7423.0mg	0%
Total Carbohydrate 153.2g	0%
Dietary Fiber 10.1g	0%
Total Sugars 62.2g
Protein 133.2g	0%

Vitamin D 31.8IU	0%
Calcium 264.0mg	0%
Iron 7.8mg	0%
Potassium 2943.5mg	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: 39.0%

Protein: 28.4%

Carbs: 32.6%