Nut-Free Thai Chicken Curry

Savor the vibrant flavors of this Nut-Free Thai Chicken Curry, a delicious twist on a classic recipe that’s safe for those with nut allergies. Featuring tender strips of seasoned chicken, a creamy coconut milk base, and a medley of colorful vegetables like red bell peppers, baby corn, and carrots, this dish is both wholesome and packed with bold, aromatic spices. The nut-free Thai red curry paste delivers authentic heat, while fresh ginger, garlic, and lime juice elevate the dish with zesty, warming notes. Ready in just 45 minutes, this easy-to-follow recipe is perfect for weeknight dinners, and it pairs beautifully with fluffy jasmine rice. Garnish with fresh basil for a fragrant finishing touch, and enjoy a comforting, allergen-friendly meal that doesn’t compromise on flavor.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Coconut oil
• 1 medium (chopped) Yellow onion
• 1 medium (sliced) Red bell pepper
• 3 cloves (minced) Garlic
• 1 tablespoon (grated) Fresh ginger
• 3 tablespoons Thai red curry paste (ensure nut-free)
• 14 ounces Canned coconut milk
• 1 cup Chicken stock
• 2 medium (sliced) Carrots
• 1 cup Baby corn
• 1 tablespoon Lime juice
• 1 tablespoon Fish sauce
• 1 teaspoon Brown sugar
• 0.5 cup (optional, for garnish) Fresh basil leaves
• 1 cup (for serving) Jasmine rice
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Slice the chicken breasts into bite-sized strips and season lightly with salt and black pepper. Set aside.

Step 2

In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Add the sliced red bell pepper, minced garlic, and grated ginger to the skillet. Stir-fry for another 2 minutes until aromatic.

Step 4

Add the Thai red curry paste to the skillet and cook for 1 minute, stirring to incorporate the flavors.

Step 5

Pour in the coconut milk and chicken stock, stirring to create a smooth sauce. Bring the mixture to a gentle simmer.

Step 6

Add the sliced chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked.

Step 7

Add the sliced carrots and baby corn to the skillet. Simmer for an additional 8-10 minutes, until the vegetables are tender but still slightly crisp.

Step 8

Stir in the lime juice, fish sauce, and brown sugar. Adjust seasoning with additional salt or pepper as needed.

Step 9

Serve the curry over freshly cooked jasmine rice and garnish with fresh basil leaves, if using.

Nutrition Facts

Serving size	(1797.7g)

Amount per serving	% Daily Value*
Calories	2289.1

Total Fat 143.8g	0%
Saturated Fat 110.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 317.1mg	0%
Sodium 5368.3mg	0%
Total Carbohydrate 122.8g	0%
Dietary Fiber 12.4g	0%
Total Sugars 36.6g
Protein 141.1g	0%

Vitamin D 3.5IU	0%
Calcium 300.6mg	0%
Iron 21.5mg	0%
Potassium 3248.7mg	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: 55.1%

Protein: 24.0%

Carbs: 20.9%