Gluten-Free Red Curry with Chicken and Vegetables
Experience the vibrant flavors of Thailand with this delicious Gluten-Free Red Curry with Chicken and Vegetables. This easy weeknight recipe combines tender chicken, colorful vegetables like red bell peppers, zucchini, snow peas, and carrots, all simmered in a rich, creamy coconut milk base infused with gluten-free red curry paste. Balanced with the savory notes of gluten-free fish sauce, soy sauce, and a hint of sweetness from brown sugar, this curry is both aromatic and perfectly spiced. Finished with fresh lime juice and fragrant basil leaves, it’s an irresistible dish tailored for anyone seeking a gluten-free, wholesome meal. Ready in under 45 minutes, this crowd-pleaser pairs beautifully with steamed rice or quinoa, making it ideal for a vibrant and satisfying dinner.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium red bell pepper
- 1 large carrot
- 1 medium zucchini
- 1 cup snow peas
- 1 medium onion
- 14 oz can coconut milk
- 2 tbsp gluten-free red curry paste
- 1 tbsp gluten-free fish sauce
- 1 tbsp gluten-free soy sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 lime
- 0.5 cup fresh basil leaves
- 0.5 tsp salt
- 0.25 tsp pepper
Instructions
Cut the chicken breasts into bite-sized pieces. Set aside.
Slice the red bell pepper and zucchini into thin strips. Peel and slice the carrot into thin rounds. Trim the ends of the snow peas. Peel and thinly slice the onion.
In a large pan or wok, heat the vegetable oil over medium heat.
Add the sliced onion to the pan and sauté for about 2 minutes until it becomes translucent.
Add the red curry paste to the pan and sauté with the onions, stirring constantly, for about 1 minute to release the aromas.
Add the chicken pieces to the pan. Cook the chicken, stirring frequently, until it is no longer pink on the outside, about 4-5 minutes.
Add the coconut milk, fish sauce, soy sauce, and brown sugar to the pan. Stir well to combine.
Bring the mixture to a simmer, then lower the heat to medium-low and add the bell pepper, carrot, zucchini, and snow peas.
Cook the curry for about 10 minutes, stirring occasionally, until the chicken is cooked through, and the vegetables are tender-crisp.
Juice the lime and add it to the curry along with the salt and pepper. Stir to combine.
Taste and adjust seasoning according to your preference.
Remove from heat and stir in the fresh basil leaves. Serve hot with a side of gluten-free rice or quinoa.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6419 mg | 279% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 69.7 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3027 mg | 64% | |
*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.
