Soy-Free Thai Chicken Curry

Indulge in the bold, aromatic flavors of this Soy-Free Thai Chicken Curry—a perfectly balanced dish that's both allergy-friendly and irresistibly delicious. Succulent bites of chicken thighs simmer in a vibrant, creamy sauce made from coconut milk, soy-free Thai red curry paste, and a medley of fresh vegetables like carrots, red bell peppers, and zucchini. Infused with the zest of lime juice and the umami richness of soy-free fish sauce, this one-skillet recipe is a fragrant symphony of Thai-inspired flavors. Ready in just 45 minutes, it's an ideal weeknight dinner for four and pairs beautifully with fluffy jasmine rice. Whether you're navigating dietary restrictions or simply looking for a wholesome, flavorful meal, this soy-free twist on a classic Thai curry promises to delight your taste buds and satisfy your craving for a comforting, homemade dish.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 pound Boneless, skinless chicken thighs
• 1 teaspoon Sea salt
• 0.5 teaspoons Ground black pepper
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 3 tablespoons Thai red curry paste (soy-free)
• 1 can (13.5 oz) Full-fat coconut milk
• 1 cup Chicken broth
• 1 large Carrot, sliced
• 1 medium Red bell pepper, thinly sliced
• 1 medium Zucchini, chopped
• 2 teaspoons Fish sauce (soy-free)
• 2 tablespoons Lime juice
• 0.25 cup Fresh Thai basil leaves
• 4 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

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

Step 2

Cut the chicken thighs into bite-sized pieces and season with sea salt and black pepper.

Step 3

Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the diced onion and sauté for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and ginger, and cook for an additional 1 minute until fragrant.

Step 6

Add the Thai red curry paste to the skillet and stir well, allowing the paste to cook for 1-2 minutes to release its flavors.

Step 7

Pour in the coconut milk and chicken broth, stirring to combine.

Step 8

Add the sliced carrot, red bell pepper, and zucchini to the skillet. Bring the mixture to a gentle simmer.

Step 9

Return the chicken to the skillet and simmer the curry for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 10

Stir in the fish sauce and lime juice, adjusting the seasoning to taste.

Step 11

Remove the skillet from the heat and garnish the curry with fresh Thai basil leaves.

Step 12

Serve hot over a bed of cooked jasmine rice, if desired.

Nutrition Facts

Serving size	(2786.2g)

Amount per serving	% Daily Value*
Calories	3801.7

Total Fat 180.0g	0%
Saturated Fat 123.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 5260.8mg	0%
Total Carbohydrate 384.1g	0%
Dietary Fiber 27.2g	0%
Total Sugars 36.7g
Protein 171.8g	0%

Vitamin D 31.8IU	0%
Calcium 536.0mg	0%
Iron 35.3mg	0%
Potassium 4519.6mg	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: 42.1%

Protein: 17.9%

Carbs: 40.0%