Soy-Free Red Curry with Chicken

Indulge in the bold and aromatic flavors of this Soy-Free Red Curry with Chicken, a gluten-free weeknight dinner that's loaded with fresh vegetables and creamy coconut milk. This wholesome, Thai-inspired dish skips the soy sauce without sacrificing the rich, savory depth provided by tangy fish sauce, zesty lime juice, and sweet brown sugar. Tender chicken strips are paired with vibrant red bell peppers, zucchini, and snap peas, creating a colorful medley of textures and nutrients. The red curry paste base infuses the dish with a fragrant heat, perfectly balanced by a touch of fresh basil and cilantro. Serve it over fluffy jasmine rice for an irresistible, easy-to-make meal that's both crowd-pleasing and allergy-friendly. Perfect for those seeking a soy-free alternative to classic red curry, this recipe is as comforting as it is flavorful.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 2 tablespoons coconut oil
• 3 tablespoons red curry paste
• 14 ounces coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 large red bell pepper
• 1 medium zucchini
• 1 cup snap peas
• 0.5 cup fresh basil leaves
• 0.25 cup fresh cilantro
• 4 pieces lime wedges
• 0 to taste salt
• 0 to taste pepper
• 2 cups jasmine rice

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions and set aside.

Step 2

Slice the chicken breasts into thin strips. Season with salt and pepper.

Step 3

Slice the red bell pepper and zucchini into thin strips.

Step 4

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken strips and cook until browned on all sides and cooked through. Remove chicken and set aside.

Step 5

Add the remaining 1 tablespoon of coconut oil to the skillet. Stir in the red curry paste and cook for about 1 minute until fragrant.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a gentle simmer.

Step 7

Add the fish sauce, lime juice, and brown sugar to the skillet, stirring to mix well.

Step 8

Add the bell pepper, zucchini, and snap peas to the curry sauce. Cook for about 5 minutes until the vegetables are tender-crisp.

Step 9

Return the chicken to the skillet and stir to coat in the curry sauce. Cook for an additional 2 minutes to heat through.

Step 10

Taste the curry and adjust seasoning with salt and pepper, if necessary.

Step 11

Stir in fresh basil leaves and garnish with chopped cilantro.

Step 12

Serve the soy-free red curry hot over jasmine rice with lime wedges on the side.

Nutrition Facts

Serving size	(2322.5g)

Amount per serving	% Daily Value*
Calories	1959.4

Total Fat 47.9g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 390.1mg	0%
Sodium 9759.1mg	0%
Total Carbohydrate 228.7g	0%
Dietary Fiber 14.3g	0%
Total Sugars 68.4g
Protein 154.0g	0%

Vitamin D 0IU	0%
Calcium 356.3mg	0%
Iron 10.4mg	0%
Potassium 3310.9mg	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: 22.0%

Protein: 31.4%

Carbs: 46.6%