Gluten-Free Coconut Curry Chicken
Savor the exotic flavors of this Gluten-Free Coconut Curry Chicken, a comforting and vibrant dish that's perfect for weeknight dinners or special occasions. Tender, seasoned chicken thighs are simmered in a rich and creamy coconut milk base, infused with bold red curry paste, aromatic ginger, garlic, and a hint of lime for a tangy twist. Fresh bell peppers and zucchini add color, texture, and nutrition, while a sprinkle of cilantro offers a refreshing finish. This one-pot recipe comes together in just 45 minutes, making it an easy, satisfying option for gluten-free diets. Serve it over fluffy jasmine rice or enjoy as is for a wholesome, flavor-packed meal sure to impress your taste buds.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Coconut oil
- 1 large (chopped) Onion
- 4 minced Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Red curry paste
- 1 can (14 ounces) Coconut milk
- 1 cup Gluten-free chicken broth
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 1 large (sliced) Bell pepper
- 1 medium (sliced) Zucchini
- 2 tablespoons (chopped) Fresh cilantro
- (for serving, optional) Cooked jasmine rice
Instructions
1. Season the chicken thighs with salt and black pepper and set aside.
2. In a large skillet or pot, heat the coconut oil over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger. Cook for 3-4 minutes until the onion becomes translucent and fragrant.
4. Stir in the red curry paste and cook for another 2 minutes to release the flavors of the paste.
5. Add the seasoned chicken thighs to the skillet and cook for about 5 minutes, until they are browned on all sides.
6. Pour in the coconut milk and gluten-free chicken broth, stirring to combine.
7. Add the fish sauce, sugar, and lime juice. Stir everything together well.
8. Add the sliced bell pepper and zucchini to the pot.
9. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
10. Taste and adjust the seasoning if necessary, adding more salt, lime juice, or curry paste if desired.
11. Garnish with chopped fresh cilantro before serving.
12. Serve the coconut curry chicken over cooked jasmine rice, if using, or as desired.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7423 mg | 323% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 62.2 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 264 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2944 mg | 63% | |
*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.
