Gluten-Free Authentic Thai Red Curry
Discover the rich, aromatic flavors of Thailand with this **Gluten-Free Authentic Thai Red Curry** recipe! Perfectly balanced with the zing of gluten-free red curry paste, creamy coconut milk, and fragrant kaffir lime leaves, this dish brings a restaurant-quality experience to your table in just 35 minutes. Tender slices of chicken thighs are simmered to perfection alongside vibrant vegetables like red bell pepper, baby corn, and zucchini. Sweetened with palm sugar and finished with a splash of lime juice and fresh Thai basil, each bite is a harmonious blend of spicy, savory, and sweet. Served over fluffy jasmine rice, this wholesome, crowd-pleasing dish is both naturally gluten-free and easy to customize for any dietary preference. Bursting with authentic Thai flavors, it’s the ultimate comfort food for your weekly meal rotation! Perfect for weeknight dinners or special occasions, your family and friends will love this flavorful masterpiece.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Gluten-free red curry paste
- 500 grams Boneless chicken thighs, sliced
- 400 ml Coconut milk
- 200 ml Chicken stock
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar
- 2 whole Kaffir lime leaves
- 1 whole Red bell pepper, sliced
- 150 grams Baby corn, sliced
- 1 whole Zucchini, sliced
- 0.5 cup Thai basil leaves
- 1 whole Lime, juiced
- 4 cups Cooked jasmine rice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the gluten-free red curry paste to the pan and sauté for 2-3 minutes until fragrant.
Add the sliced chicken thighs to the pan and cook for 5 minutes until they are lightly browned and cooked through.
Pour in the coconut milk and chicken stock, and stir until well combined.
Add fish sauce, palm sugar, and kaffir lime leaves.
Bring the mixture to a gentle simmer, then add the red bell pepper, baby corn, and zucchini to the curry.
Allow the curry to simmer for about 10 minutes or until the vegetables are tender.
Stir in the Thai basil leaves and lime juice, and adjust the seasoning if needed.
Remove the kaffir lime leaves before serving.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 55.5 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 472 mg | 36% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3623 mg | 77% | |
*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.
