Dairy-Free Asian Box Curry Chicken
Dive into the vibrant flavors of this Dairy-Free Asian Box Curry Chicken, a wholesome and aromatic dish that’s perfect for a satisfying weeknight dinner. Featuring tender bites of boneless chicken thighs simmered in creamy coconut milk infused with fragrant curry powder, garlic, and ginger, this recipe delivers a rich and comforting curry without the use of dairy. Crisp red bell peppers, broccoli florets, and a hint of lime juice add brightness and a balance of textures, while soy sauce and fish sauce pack an umami punch. Served over fluffy jasmine rice and topped with fresh cilantro, this dairy-free curry is not only easy to make in under 45 minutes but also brimming with bold, authentic Asian-inspired flavors that your whole family will love. Perfect for those seeking a gluten-free or dairy-free twist on a classic Asian curry!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 large red bell pepper
- 200 grams broccoli florets
- 1 medium onion
- 3 large garlic cloves
- 1 inch piece ginger
- 2 tablespoons curry powder
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lime
- 0.5 cup fresh cilantro leaves
- 2 cups jasmine rice
- 4 cups water
Instructions
Begin by rinsing the jasmine rice under cold water until the water runs clear, then drain thoroughly. In a medium pot, add the rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed. Fluff with a fork and keep warm.
While the rice is cooking, prepare the chicken by cutting it into bite-sized pieces. Season with salt and pepper. Set aside.
Slice the red bell pepper into thin strips, chop the onion into medium pieces, and separate broccoli into florets. Finely mince the garlic, and grate the ginger.
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the onion and sauté for about 2 minutes until translucent.
Stir in the garlic and ginger, sautéing for another minute until fragrant.
Add the curry powder to the skillet, stirring continuously to toast the spices for about 30 seconds.
Increase the heat to high and add the chicken pieces. Sauté for 5 minutes until the chicken is browned.
Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine and bring to a simmer.
Add the red bell pepper strips and broccoli florets to the skillet. Mix thoroughly and cover, allowing the vegetables to simmer and steam with the curry for about 10 minutes or until they are tender.
Taste and adjust the seasoning with more salt or sugar if needed. Squeeze the juice of the lime into the curry and stir.
Once everything is cooked to your liking, remove from heat. Serve the curry over a bed of jasmine rice and garnish with fresh cilantro leaves.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 10167 mg | 442% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 54.3 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 480 mg | 37% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2922 mg | 62% | |
*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.
