Gluten-Free Red Curry with Chicken and Vegetables

Dive into the vibrant flavors of this Gluten-Free Red Curry with Chicken and Vegetables, a quick and hearty dish perfect for busy weeknights or casual entertaining. This recipe combines tender bites of chicken with a colorful medley of red bell pepper, carrot, zucchini, snow peas, and onion, all simmered in a luscious coconut milk-based curry infused with gluten-free red curry paste. A touch of lime juice, fresh basil, and gluten-free staples like fish sauce and soy sauce bring bold, aromatic Thai-inspired flavors to life. Ready in just 45 minutes, this one-pan wonder caters to gluten-free diets without compromising on depth or richness. Pair it with steamy rice or nutty quinoa for a satisfying meal that's as nourishing as it is delicious.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 medium red bell pepper
• 1 large carrot
• 1 medium zucchini
• 1 cup snow peas
• 1 medium onion
• 14 oz can coconut milk
• 2 tbsp gluten-free red curry paste
• 1 tbsp gluten-free fish sauce
• 1 tbsp gluten-free soy sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 lime
• 0.5 cup fresh basil leaves
• 0.5 tsp salt
• 0.25 tsp pepper

Directions

Step 1

Cut the chicken breasts into bite-sized pieces. Set aside.

Step 2

Slice the red bell pepper and zucchini into thin strips. Peel and slice the carrot into thin rounds. Trim the ends of the snow peas. Peel and thinly slice the onion.

Step 3

In a large pan or wok, heat the vegetable oil over medium heat.

Step 4

Add the sliced onion to the pan and sauté for about 2 minutes until it becomes translucent.

Step 5

Add the red curry paste to the pan and sauté with the onions, stirring constantly, for about 1 minute to release the aromas.

Step 6

Add the chicken pieces to the pan. Cook the chicken, stirring frequently, until it is no longer pink on the outside, about 4-5 minutes.

Step 7

Add the coconut milk, fish sauce, soy sauce, and brown sugar to the pan. Stir well to combine.

Step 8

Bring the mixture to a simmer, then lower the heat to medium-low and add the bell pepper, carrot, zucchini, and snow peas.

Step 9

Cook the curry for about 10 minutes, stirring occasionally, until the chicken is cooked through, and the vegetables are tender-crisp.

Step 10

Juice the lime and add it to the curry along with the salt and pepper. Stir to combine.

Step 11

Taste and adjust seasoning according to your preference.

Step 12

Remove from heat and stir in the fresh basil leaves. Serve hot with a side of gluten-free rice or quinoa.

Nutrition Facts

Serving size	(1630.7g)

Amount per serving	% Daily Value*
Calories	1457.7

Total Fat 46.9g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 17.0g
Cholesterol 385.6mg	0%
Sodium 6419.4mg	0%
Total Carbohydrate 106.1g	0%
Dietary Fiber 13.3g	0%
Total Sugars 69.7g
Protein 153.1g	0%

Vitamin D 4.5IU	0%
Calcium 267.0mg	0%
Iron 9.4mg	0%
Potassium 3027.4mg	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: 28.9%

Protein: 42.0%

Carbs: 29.1%