Soy-Free Thai Chicken

Savor the vibrant flavors of Thailand with this Soy-Free Thai Chicken, a perfect recipe for those seeking a flavorful alternative free of soy-based ingredients. Succulent chicken thighs are simmered in a rich and creamy coconut milk sauce infused with aromatic garlic, fresh ginger, and a kick of soy-free red curry paste. Enhanced with a zesty blend of lime juice, fish sauce, and sweet honey, this dish strikes the perfect balance of tangy, savory, and subtly sweet. Crunchy bell peppers and carrots add a delightful texture, while fresh basil and cilantro provide a fragrant finish. Served over a bed of fluffy jasmine rice or light cauliflower rice, this easy, 40-minute dish promises to become a weeknight favorite. Perfect for those following a soy-free or gluten-free lifestyle, this recipe offers authentic Thai flavors with simple, wholesome ingredients.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 1 tbsp Coconut aminos
• 2 tbsp Fresh lime juice
• 1 tbsp Fish sauce (soy-free)
• 2 tsp Honey
• 1 cup Coconut milk (unsweetened)
• 3 Garlic cloves, minced
• 1 inch Fresh ginger, grated
• 2 tbsp Red curry paste (check label for soy-free)
• 1 tbsp Coconut oil
• 1 Bell pepper, sliced
• 1 Carrot, julienned
• 0.25 cup Fresh basil leaves
• 0.25 cup Fresh cilantro, chopped
• 2 cups Cooked jasmine rice or cauliflower rice (for serving)

Directions

Step 1

In a medium bowl, whisk together coconut aminos, lime juice, fish sauce, and honey. Set aside.

Step 2

Heat a large skillet or wok over medium heat and add the coconut oil.

Step 3

Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.

Step 4

Add the red curry paste to the skillet and stir for another minute to release its aroma.

Step 5

Place the chicken thighs in the skillet and sear for 2-3 minutes per side until lightly browned.

Step 6

Pour the coconut milk and the sauce mixture you prepared earlier over the chicken. Stir to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to low and cover. Let it cook for 15 minutes.

Step 8

Add the sliced bell pepper and julienned carrot to the skillet during the last 5 minutes of cooking. Stir to combine and allow the vegetables to soften slightly while maintaining a crisp texture.

Step 9

Once the chicken is cooked through and the sauce has thickened slightly, remove it from the heat.

Step 10

Garnish with fresh basil leaves and chopped cilantro before serving.

Step 11

Serve hot over cooked jasmine rice or cauliflower rice for a low-carb option.

Nutrition Facts

Serving size	(1557.5g)

Amount per serving	% Daily Value*
Calories	2543.2

Total Fat 125.1g	0%
Saturated Fat 76.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 567.0mg	0%
Sodium 2997.3mg	0%
Total Carbohydrate 213.0g	0%
Dietary Fiber 15.1g	0%
Total Sugars 33.2g
Protein 144.5g	0%

Vitamin D 31.8IU	0%
Calcium 278.9mg	0%
Iron 19.1mg	0%
Potassium 2727.2mg	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: 44.1%

Protein: 22.6%

Carbs: 33.3%