Nut-Free Classic Thai Green Curry
Indulge in the vibrant flavors of a Nut-Free Classic Thai Green Curry, a delightful twist on the beloved authentic dish that's perfect for those with nut allergies. This quick and easy recipe, ready in just 45 minutes, combines tender strips of chicken breast, crisp snow peas, crunchy bamboo shoots, and sweet red bell peppers immersed in a rich, aromatic green curry sauce made with creamy coconut milk and zesty kaffir lime leaves. Enhanced by fresh Thai basil and a squeeze of lime, this nut-free version retains all the signature fragrant, savory, and slightly sweet notes of traditional Thai cuisine. Served over perfectly steamed rice, it's a satisfying and allergy-friendly meal suitable for weeknight dinners or special occasions. Experience the taste of Thailand in your kitchen—no nuts, no worries!
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Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 400 ml Coconut milk
- 500 grams Chicken breast
- 200 grams Bamboo shoots
- 150 grams Snow peas
- 1 large Red bell pepper
- 3 pieces Kaffir lime leaves
- 20 leaves Thai basil leaves
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 piece Lime
- 2 cups Rice
- 4 cups Water
Directions
Step 1
Start by preparing the rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the rice is tender. Remove from heat and let rest.
Step 2
While the rice is cooking, slice the chicken breast into thin strips. Set aside.
Step 3
Cut the red bell pepper into thin strips and set aside with the bamboo shoots and snow peas.
Step 4
In a large pan or wok, heat the coconut oil over medium heat. Add the green curry paste and stir-fry for about 2 minutes until the paste releases its aroma.
Step 5
Slowly pour in the coconut milk while stirring, ensuring the paste is fully incorporated into the milk. Bring the mixture to a gentle simmer.
Step 6
Add the chicken strips to the coconut milk mixture. Cook for about 6-8 minutes, or until the chicken is cooked through.
Step 7
Add the bamboo shoots, snow peas, and red bell pepper to the curry. Continue to simmer for an additional 5 minutes until the vegetables are tender-crisp.
Step 8
Tear the kaffir lime leaves into large pieces and add them to the curry along with the fish sauce and brown sugar. Stir well to combine and let it simmer for another 2 minutes.
Step 9
Turn off the heat and stir in the Thai basil leaves. Add a squeeze of fresh lime juice for acidity and freshness.
Step 10
Serve the Thai green curry over the freshly cooked rice and enjoy a nut-free, flavorful meal.
Nutrition Facts
| Serving size | (2868.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1852.3 |
| Total Fat 56.3g | 0% |
| Saturated Fat 30.6g | 0% |
| Polyunsaturated Fat 5.1g | |
| Cholesterol 434mg | 0% |
| Sodium 5964.2mg | 0% |
| Total Carbohydrate 178.0g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 56.4g | |
| Protein 161.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 380.2mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 3085.1mg | 0% |
Source of Calories