Nut-Free Thai Chicken Green Curry
Savor the vibrant flavors of this Nut-Free Thai Chicken Green Curry, a wholesome twist on the classic Thai dish that's perfect for those with nut allergies. Packed with tender slices of chicken, a medley of fresh vegetables like zucchini, bamboo shoots, and bell peppers, and infused with the aromatic blend of lemongrass, kaffir lime leaves, and nut-free green curry paste, every bite bursts with authentic Thai goodness. Lush coconut milk forms the creamy base, while fish sauce and a touch of brown sugar balance the dish with savory and sweet undertones. Ready in just 40 minutes, this curry is ideal for busy weeknights or as a crowd-pleaser for gatherings. Serve over fluffy jasmine rice for a comforting, gluten-free, and nut-free meal that doesn't compromise on flavor.
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Ingredients
- 400 ml Coconut milk
- 3 tablespoons Green curry paste (ensure nut-free)
- 500 grams Chicken breast, sliced thinly
- 2 tablespoons Vegetable oil
- 1 Lemongrass stalk, crushed
- 3 Kaffir lime leaves
- 200 grams Bamboo shoots, drained
- 1 Zucchini, sliced
- 1 Red bell pepper, julienned
- 2 tablespoons Fish sauce
- 1 teaspoon Brown sugar
- 1 handful Fresh basil leaves
- 4 cups Cooked jasmine rice (optional, for serving)
Directions
Step 1
Heat the vegetable oil in a large wok or saucepan over medium heat.
Step 2
Add the green curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Step 3
Pour in half of the coconut milk and stir well until the green curry paste is fully incorporated. Let it simmer for 2 minutes.
Step 4
Add the sliced chicken breast and stir to coat with the curry mixture. Cook for 5-7 minutes, or until the chicken is no longer pink.
Step 5
Add the remaining coconut milk, crushed lemongrass stalk, and kaffir lime leaves to the pan. Stir to combine.
Step 6
Mix in the bamboo shoots, zucchini, and red bell pepper. Simmer for 10 minutes, or until the vegetables are tender but still crisp.
Step 7
Stir in the fish sauce and brown sugar, tasting the curry and adjusting seasoning as needed.
Step 8
Remove from heat and garnish with fresh basil leaves.
Step 9
Serve hot with cooked jasmine rice on the side or enjoy on its own!
Nutrition Facts
| Serving size | (2445.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2749.2 |
| Total Fat 49.4g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 400mg | 0% |
| Sodium 3768.3mg | 0% |
| Total Carbohydrate 386.8g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 47.8g | |
| Protein 194.3g | 0% |
| Vitamin D 5.9IU | 0% |
| Calcium 384.6mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 4571.9mg | 0% |
Source of Calories