Soy-Free Classic Thai Green Curry

Discover the vibrant flavors of our Soy-Free Classic Thai Green Curry, a tantalizing twist on a beloved Southeast Asian dish. This recipe captures the authentic essence of Thai cuisine while remaining accessible to those avoiding soy. Rich coconut milk and aromatic green curry paste create a luscious base, enhanced by fresh lemongrass, Thai basil, and a balance of tangy lime juice and sweet palm sugar. Packed with tender chicken (or tofu for a vegetarian option) and a medley of colorful vegetables like eggplant, zucchini, red bell pepper, and snow peas, this one-pot meal is both hearty and nutrient-rich. Serve it over fluffy jasmine rice for a restaurant-quality dining experience at home in just 50 minutes. Perfect for weeknight dinners or entertaining, this soy-free curry is your ticket to bold, comforting flavors in every bite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Green curry paste
• 14 fluid ounces Coconut milk
• 1 cup Vegetable broth
• 1 whole Lemongrass stalk
• 1 large Eggplant, diced
• 1 medium Zucchini, sliced
• 1 large Red bell pepper, sliced
• 1 cup Snow peas
• 1 cup Thai basil leaves
• 2 tablespoons Fish sauce substitute (such as coconut aminos)
• 2 tablespoons Lime juice
• 1 tablespoon Palm sugar
• 1 pound Chicken breast, sliced (or tofu for vegetarian option)
• 4 cups Cooked jasmine rice

Directions

Step 1

Heat a large saucepan over medium heat and add the coconut oil.

Step 2

Once the oil is hot, add the green curry paste and sauté for about 1-2 minutes until fragrant.

Step 3

Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.

Step 4

Bruise the lemongrass stalk by tapping it with the back of a knife, then add it to the saucepan.

Step 5

Bring the mixture to a gentle simmer and add the chicken pieces. Cook for about 5-7 minutes until the chicken is nearly cooked through.

Step 6

Add the eggplant, zucchini, red bell pepper, and snow peas. Simmer for another 5 minutes or until the vegetables are tender, and the chicken is thoroughly cooked.

Step 7

Stir in the fish sauce substitute, lime juice, and palm sugar. Adjust to taste as desired.

Step 8

Remove the lemongrass stalk and discard.

Step 9

Add the Thai basil leaves and give the curry a final stir.

Step 10

Serve the green curry over cooked jasmine rice.

Nutrition Facts

Serving size	(2938.9g)

Amount per serving	% Daily Value*
Calories	2719.7

Total Fat 53.1g	0%
Saturated Fat 30.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 385.6mg	0%
Sodium 2439.1mg	0%
Total Carbohydrate 373.0g	0%
Dietary Fiber 30.5g	0%
Total Sugars 69.0g
Protein 187.5g	0%

Vitamin D 59.0IU	0%
Calcium 831.4mg	0%
Iron 40.2mg	0%
Potassium 5258.3mg	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: 17.6%

Protein: 27.6%

Carbs: 54.9%