Dairy-Free Green Chicken Curry
Elevate your weeknight dinner game with this vibrant Dairy-Free Green Chicken Curry, a wholesome twist on a classic Thai-inspired favorite. Tender chicken thighs are simmered in a fragrant coconut milk-based broth infused with green curry paste, ginger, garlic, and a hint of jalapeño for a flavorful kick. Fresh vegetables like zucchini, sugar snap peas, and baby spinach add color, crunch, and nutrients, while a squeeze of lime juice and fresh basil leaves brighten every spoonful. Gluten-free and completely free of dairy, this quick, one-pan recipe pairs beautifully with jasmine rice, making it a satisfying and cozy meal for the whole family in just under an hour. Perfect for those seeking healthy, flavorful comfort food with an easy gourmet touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste
- 13.5 ounces coconut milk
- 1 cup vegetable broth
- 1 cup sugar snap peas
- 1 medium zucchini
- 2 cups baby spinach
- 0.5 cup fresh basil leaves
- 1 whole lime
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 medium shallot
- 2 whole garlic cloves
- 1 inch piece ginger
- 1 whole jalapeno
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 4 cups cooked jasmine rice
Instructions
Begin by slicing the chicken thighs into bite-sized pieces and set aside.
Chop the shallot finely and mince the garlic cloves and ginger. Slice the jalapeno, removing seeds for less heat if desired.
Heat the coconut oil in a large pan over medium heat. Add the shallot, garlic, ginger, and jalapeno to the pan, sautéing until fragrant and slightly softened, about 3 minutes.
Add the sliced chicken to the pan, cooking until it's no longer pink on the outside.
Stir in the green curry paste, ensuring the chicken is well coated, and cook for another 2 minutes to enhance the flavors.
Pour in the coconut milk and vegetable broth, stirring to combine.
Bring the mixture to a simmer, then reduce the heat and let it cook gently for 10 minutes, allowing the chicken to cook through.
While the curry simmers, slice the zucchini into thin rounds.
Add the zucchini and sugar snap peas to the curry, cooking until they are just tender, about 5 minutes.
Stir in the baby spinach, allowing it to wilt into the curry.
Add the fish sauce, brown sugar, salt, and pepper, stirring to balance the flavors.
Taste and adjust seasoning if necessary. Finish with a squeeze of fresh lime juice.
Garnish the curry with fresh basil leaves before serving.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7644 mg | 332% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 68.7 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 424 mg | 33% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3091 mg | 66% | |
*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.
