Soy-Free Asian Box Curry Chicken

Indulge in the vibrant flavors of this Soy-Free Asian Box Curry Chicken, a wholesome twist on a classic favorite that skips the soy without skimping on taste. This dish features tender strips of chicken breast simmered in a creamy coconut milk base infused with aromatic Thai red curry paste, garlic, and ginger. A medley of fresh vegetables—carrots, bell peppers, and broccoli—adds a delightful crunch and nutrition boost, while fish sauce, lime juice, and cilantro lend a perfect balance of savory, tangy, and herby notes. Served over fluffy jasmine rice, this easy-to-make, one-pan meal is both gluten-free and soy-free, making it ideal for accommodating various dietary needs. Ready in just under an hour, it’s the perfect weeknight dinner to transport your taste buds to Southeast Asia!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Coconut oil
• 1 large Onion, diced
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Thai red curry paste
• 14 ounces Coconut milk
• 2 medium Carrots, sliced
• 1 large Bell pepper, sliced
• 2 cups Broccoli florets
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice
• 0.25 cup Fresh cilantro, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 cups Cooked jasmine rice

Directions

Step 1

Begin by slicing the chicken breast into thin strips.

Step 2

Heat coconut oil in a large pan over medium heat.

Step 3

Add the diced onion to the pan and sauté until translucent, about 3-4 minutes.

Step 4

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

Step 5

Add the Thai red curry paste to the pan and cook for 1 minute, stirring constantly to release its flavors.

Step 6

Pour in the coconut milk, stirring to combine with the curry paste, then bring to a simmer.

Step 7

Add the sliced chicken strips to the pan, stirring to coat in the sauce.

Step 8

Let the chicken cook for about 5 minutes, then add the sliced carrots, bell pepper, and broccoli florets.

Step 9

Cover the pan and let the vegetables and chicken simmer for an additional 10-15 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 10

Stir in the fish sauce and lime juice, then season with salt and ground black pepper to taste.

Step 11

Remove the pan from heat and sprinkle the curry with chopped cilantro.

Step 12

Serve the curry hot over a bed of cooked jasmine rice.

Nutrition Facts

Serving size	(2016.1g)

Amount per serving	% Daily Value*
Calories	1831.7

Total Fat 48.8g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 390.1mg	0%
Sodium 4864.0mg	0%
Total Carbohydrate 205.0g	0%
Dietary Fiber 17.8g	0%
Total Sugars 50.2g
Protein 152.3g	0%

Vitamin D 0IU	0%
Calcium 353.7mg	0%
Iron 7.9mg	0%
Potassium 2915.1mg	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: 23.5%

Protein: 32.6%

Carbs: 43.9%