Dairy-Free Thai Chicken
Indulge in the vibrant flavors of Dairy-Free Thai Chicken, a quick and easy dinner recipe that combines classic Thai-inspired ingredients in a rich and creamy coconut milk base without any dairy. Succulent chicken thighs are simmered in a fragrant blend of red curry paste, garlic, and ginger, then paired with tender-crisp vegetables like bell peppers and carrots for a burst of color and texture. Enhanced with fish sauce, coconut sugar, and fresh lime juice, every bite is a harmonious balance of savory, sweet, and tangy flavors. Serve this delicious dish over jasmine rice for a satisfying meal that’s comforting yet wholesome. Perfect for weeknight dinners, this gluten-free and dairy-free recipe is loaded with bold flavors to elevate your cooking game.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk (full-fat, canned)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 teaspoons coconut sugar or brown sugar
- 1 tablespoon fresh ginger (grated)
- 3 cloves garlic cloves (minced)
- 2 tablespoons lime juice (freshly squeezed)
- 1 large red bell pepper (thinly sliced)
- 2 carrots (julienned or thinly sliced)
- 3 green onions (chopped)
- 0.25 cup cilantro leaves (chopped, for garnish)
- 4 cups cooked jasmine rice (for serving)
- 2 tablespoons coconut oil or other neutral oil
- 0.5 teaspoon chili flakes (optional, for garnish)
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.
In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat.
Add the garlic and ginger to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn them.
Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to bloom.
Pour in the coconut milk and bring the mixture to a gentle simmer. Stir to combine.
Add the fish sauce, coconut sugar, and lime juice. Mix well to create a balanced sauce.
Add the chicken pieces to the skillet and ensure they are submerged in the sauce. Let them cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and tender.
To the skillet, add the sliced red bell pepper, julienned carrots, and chopped green onions. Cook for an additional 5 minutes, keeping the vegetables tender-crisp.
Taste the sauce and adjust seasoning with more fish sauce or a pinch of coconut sugar if needed.
Serve the Dairy-Free Thai Chicken over warm jasmine rice, garnishing with fresh cilantro and optional chili flakes for heat.
Enjoy your flavorful, dairy-free Thai-inspired meal!
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 374.9 g | 136% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 35.8 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 586 mg | 45% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4423 mg | 94% | |
*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.
