Soy-Free Thai Chicken Green Curry

Discover the vibrant flavors of this Soy-Free Thai Chicken Green Curry, a wholesome twist on a classic dish designed for those avoiding soy. Tender chicken thighs are simmered to perfection in a luscious coconut milk-based curry, infused with the bold aromas of lemongrass, kaffir lime leaves, and soy-free green curry paste. This recipe highlights fresh, colorful vegetables like zucchini, red bell pepper, and baby corn, creating a symphony of textures and flavors in every bite. Finished with fragrant Thai basil and a bright splash of lime juice, this dairy-free, gluten-free curry pairs beautifully with steamed jasmine rice for a satisfying meal that’s both comforting and allergen-friendly. Perfect for easy weeknight dinners or impressing guests with a restaurant-quality dish made right at home!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Chicken thighs, boneless and skinless
• 2 tbsp Coconut oil
• 1 medium Onion, finely sliced
• 3 cloves Garlic cloves, minced
• 2 tbsp Fresh ginger, minced or grated
• 3 tbsp Green curry paste (soy-free)
• 400 ml Full-fat coconut milk
• 250 ml Chicken stock (soy-free)
• 1 medium Zucchini, sliced into discs
• 1 medium Red bell pepper, sliced into strips
• 100 g Baby corn
• 2 stalks Lemongrass stalks, bruised
• 5 Kaffir lime leaves, torn into pieces
• 1 bunch Fresh Thai basil leaves
• 2 tbsp Lime juice
• 1 tsp Sea salt
• 1 bunch Fresh cilantro, chopped (optional)
• 4 cups Cooked jasmine rice, for serving

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

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

Step 3

Add the sliced onion and sauté until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.

Step 5

Add the soy-free green curry paste and cook for another 2 minutes, stirring frequently to release the aromatic flavors.

Step 6

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

Step 7

Add the kaffir lime leaves and bruised lemongrass stalks, simmering the mixture gently for 5 minutes.

Step 8

Place the chicken pieces into the skillet, ensuring they are submerged in the curry sauce, and simmer for 10 minutes.

Step 9

Add the zucchini slices, red bell pepper strips, and baby corn. Simmer for an additional 7-10 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 10

Stir in the lime juice, Thai basil leaves, and sea salt. Adjust seasoning as needed.

Step 11

Remove the lemongrass stalks and kaffir lime leaves before serving.

Step 12

Serve hot over cooked jasmine rice, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(2904.7g)

Amount per serving	% Daily Value*
Calories	3899.1

Total Fat 187.5g	0%
Saturated Fat 125.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 4698.7mg	0%
Total Carbohydrate 381.9g	0%
Dietary Fiber 27.7g	0%
Total Sugars 36.4g
Protein 181.0g	0%

Vitamin D 0IU	0%
Calcium 468.5mg	0%
Iron 36.2mg	0%
Potassium 4355.0mg	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: 42.8%

Protein: 18.4%

Carbs: 38.8%