Nut-Free Red Curry with Chicken

Satisfy your craving for bold and comforting flavors with this Nut-Free Red Curry with Chicken, a vibrant Thai-inspired dish perfect for weeknight dinners or special occasions. Packed with tender chicken, creamy coconut milk, and a fragrant medley of garlic, ginger, and red curry paste, this recipe delivers restaurant-quality flavor without the worry of nuts. Fresh vegetables like bell pepper and carrot add a delightful crunch, while a zesty splash of lime juice and aromatic basil leaves elevate the dish to perfection. Served alongside fluffy jasmine rice, this one-pan wonder is ready in just under an hour and is sure to become a family favorite. Ideal for those with dietary restrictions or anyone seeking a wholesome, nut-free curry option!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 80 grams Red curry paste
• 400 ml Coconut milk
• 2 tablespoons Vegetable oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 large Bell pepper
• 1 large Carrot
• 10 leaves Basil leaves
• 2 tablespoons Soy sauce
• 1 tablespoon Fish sauce
• 1 tablespoon Brown sugar
• 1 tablespoon Lime juice
• 200 grams Jasmine rice
• 400 ml Water

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

Finely chop the onion, garlic, and ginger. Slice the bell pepper and carrot into thin strips.

Step 3

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

Step 4

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 5

Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Step 6

Add the red curry paste to the pan and stir for about 1 minute to release its flavors.

Step 7

Pour in the coconut milk, mixing well with the curry paste.

Step 8

Add the chicken pieces to the pan, stirring to coat them in the curry sauce.

Step 9

Simmer for 10 minutes, allowing the chicken to cook through.

Step 10

Add the sliced bell pepper and carrot to the pan, stirring to combine.

Step 11

Pour in the soy sauce, fish sauce, and sprinkle in the brown sugar. Stir well.

Step 12

Simmer for another 5-10 minutes, until the vegetables are tender and the sauce thickens slightly.

Step 13

Stir in the lime juice and basil leaves just before serving.

Step 14

In a separate pot, rinse the jasmine rice under cold water until the water runs clear.

Step 15

Combine the rinsed rice and water in a pot. Bring to a boil, then reduce to a simmer and cover.

Step 16

Cook the rice for 15 minutes or until the water is absorbed and the rice is tender.

Step 17

Fluff the rice with a fork and serve alongside the red curry with chicken.

Nutrition Facts

Serving size	(2123.8g)

Amount per serving	% Daily Value*
Calories	1661.1

Total Fat 47.5g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 19.4g
Cholesterol 430mg	0%
Sodium 5782.7mg	0%
Total Carbohydrate 158.4g	0%
Dietary Fiber 10.9g	0%
Total Sugars 55.6g
Protein 156.7g	0%

Vitamin D 0IU	0%
Calcium 308.4mg	0%
Iron 6.6mg	0%
Potassium 3143.1mg	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: 25.3%

Protein: 37.1%

Carbs: 37.5%