Soy-Free Green Chicken Curry

Dive into the vibrant flavors of this Soy-Free Green Chicken Curry, a Thai-inspired dish that’s both dairy-free and gluten-free, perfect for those with soy sensitivities. Tender pieces of chicken thighs are simmered in a luscious coconut milk base infused with fragrant green curry paste, lemongrass, and kaffir lime leaves. Bright, crisp vegetables like zucchini and red bell pepper bring a fresh crunch to each bite, while fresh basil and cilantro add an aromatic finish. A hint of lime juice and a touch of fish sauce balance the dish with tangy and savory notes, creating a harmony of flavors in every spoonful. Ready in just 50 minutes, this family-friendly recipe is a weeknight winner and pairs beautifully with steamed rice or warm naan bread for a wholesome, satisfying meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 600 grams boneless, skinless chicken thighs
• 400 ml coconut milk
• 3 tablespoons green curry paste
• 2 tablespoons coconut oil
• 1 cup fresh basil leaves
• 0.5 cup fresh cilantro leaves
• 1 lemongrass stalk
• 1 inch fresh ginger
• 3 garlic cloves
• 2 tablespoons lime juice
• 4 kaffir lime leaves
• 1 large green chili
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 0.5 teaspoon salt

Directions

Step 1

Finely chop the lemongrass, ginger, and garlic. Set aside.

Step 2

Trim any excess fat off the chicken thighs and cut them into bite-sized pieces.

Step 3

In a large saucepan, heat the coconut oil over medium heat. Add the chopped lemongrass, ginger, and garlic, and sauté for about 2 minutes until fragrant.

Step 4

Add the green curry paste and sliced green chili to the pan, stirring continuously for 1-2 minutes.

Step 5

Pour in the coconut milk and bring to a gentle simmer.

Step 6

Add the chicken pieces to the saucepan and cook for about 10 minutes until they are just cooked through.

Step 7

Add the kaffir lime leaves, fish sauce, brown sugar, lime juice, and salt, stirring gently to combine.

Step 8

Stir in the zucchini and red bell pepper slices. Continue to cook for an additional 5-7 minutes until the vegetables are tender but still crisp.

Step 9

Remove from heat and stir in the fresh basil and cilantro leaves.

Step 10

Serve the curry hot over rice or with naan, garnishing with extra basil or cilantro if desired.

Nutrition Facts

Serving size	(1638g)

Amount per serving	% Daily Value*
Calories	1926.0

Total Fat 99.7g	0%
Saturated Fat 42.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 750mg	0%
Sodium 3985.1mg	0%
Total Carbohydrate 91.8g	0%
Dietary Fiber 8.2g	0%
Total Sugars 43.4g
Protein 165.9g	0%

Vitamin D 42IU	0%
Calcium 324.5mg	0%
Iron 15.5mg	0%
Potassium 3141.3mg	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: 46.5%

Protein: 34.4%

Carbs: 19.0%