Dairy-Free Red Curry with Chicken and Vegetables
Discover the ultimate comfort food in this bold and aromatic Dairy-Free Red Curry with Chicken and Vegetables! This recipe combines tender chicken with a medley of colorful vegetables like red bell peppers, zucchini, and carrots, all simmered in a rich, creamy coconut milk base infused with zesty red curry paste. Perfect for those seeking dairy-free options, this dish delivers balanced flavors with a hint of sweetness from brown sugar and a tangy twist of fresh lime juice. Finished with fragrant basil leaves and a splash of fish sauce, it's a wholesome and vibrant meal that's ready in under an hour. Serve it piping hot over steamed rice or grains for a restaurant-quality dish right at home.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 can (14 oz) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 medium onion
- 1 medium red bell pepper
- 1 medium zucchini
- 2 medium carrots
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 0.5 cup fresh basil
- 1 whole lime
Instructions
Start by preparing the chicken. Slice the chicken breast into bite-sized pieces and set aside.
For the vegetables, peel and slice the onion into thin strips. Core and slice the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the carrots.
In a large pan or skillet, heat the vegetable oil over medium heat. Once hot, add the sliced onion and sauté for about 3 minutes until they start to become translucent.
Add the red curry paste to the pan and continue to sauté for an additional 2 minutes to release the flavors.
Add the chicken pieces to the pan and stir well to coat with the curry paste. Cook for about 5 minutes until the chicken is no longer pink on the outside.
Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to medium-low and allow it to cook for 10 minutes.
Add the sliced red bell pepper, zucchini, and carrots to the pan. Stir to combine and simmer for another 10 minutes until the vegetables are tender yet crisp.
Stir in the fish sauce and brown sugar, adjusting to taste if necessary.
Remove the dish from heat and stir in fresh basil leaves.
Squeeze the lime juice over the curry just before serving. Add more lime juice if desired for additional tang.
Serve the curry hot over steamed rice or your choice of grain. Enjoy your dairy-free red curry with chicken and vegetables!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6931 mg | 301% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 71.8 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3309 mg | 70% | |
*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.
