Nut-Free Red Curry with Chicken and Vegetables

Savor the bold and vibrant flavors of this Nut-Free Red Curry with Chicken and Vegetables, a quick and easy dinner idea that's as healthy as it is delicious! Made with tender slices of chicken, crisp-tender vegetables like bell peppers, carrot, and broccoli, and a luxuriously creamy coconut milk base infused with aromatic red curry paste, this curry delivers a rich and satisfying taste without the use of nuts. Balanced with fish sauce, a hint of sweetness from brown sugar, and a splash of bright lime juice, every bite bursts with flavor. The dish is finished with a fragrant touch of fresh basil and served over fluffy jasmine rice for a comforting, gluten-free meal perfect for weeknights or meal prep. Ready in under 45 minutes, this crowd-pleasing recipe is the ultimate combination of fast, flavorful, and family-friendly.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breasts
• 2 tablespoons red curry paste
• 400 milliliters coconut milk
• 2 tablespoons vegetable oil
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced green bell pepper
• 1 large, julienned carrot
• 200 grams broccoli florets
• 1 medium, thinly sliced onion
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 10 leaves fresh basil leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups cooked jasmine rice

Directions

Step 1

Slice the chicken breasts thinly into bite-sized pieces.

Step 2

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

Step 3

Add the red curry paste to the skillet and stir for about 1-2 minutes until aromatic.

Step 4

Add the sliced chicken to the skillet, stirring to coat with the curry paste. Cook until the chicken is browned on all sides, about 5 minutes.

Step 5

Pour in the coconut milk, making sure to scrape any browned bits from the bottom of the pan. Stir until well combined.

Step 6

Add the sliced onions, red bell pepper, green bell pepper, carrot, and broccoli to the skillet. Stir everything together and cook for about 5-7 minutes until the vegetables are tender-crisp.

Step 7

Stir in the fish sauce, brown sugar, lime juice, salt, and black pepper. Adjust salt and seasonings to taste.

Step 8

Let the curry simmer on low heat for about 5 minutes, allowing the flavors to meld together and the chicken to cook through.

Step 9

Stir in the fresh basil leaves just before removing from heat.

Step 10

Serve hot over cooked jasmine rice. Enjoy your nut-free red curry!

Nutrition Facts

Serving size	(2117.6g)

Amount per serving	% Daily Value*
Calories	1986.3

Total Fat 47.6g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 16.9g
Cholesterol 425mg	0%
Sodium 3588.9mg	0%
Total Carbohydrate 208.8g	0%
Dietary Fiber 17.1g	0%
Total Sugars 59.7g
Protein 179.5g	0%

Vitamin D 5IU	0%
Calcium 336.5mg	0%
Iron 9.6mg	0%
Potassium 2964.8mg	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: 21.6%

Protein: 36.2%

Carbs: 42.1%