Gluten-Free Thai Chicken
Indulge in the bold, aromatic flavors of this Gluten-Free Thai Chicken, a perfect fusion of creamy coconut milk, zesty lime, and vibrant spices. Tender, seared chicken thighs simmer in a luscious gluten-free sauce crafted with tamari, fish sauce, red curry paste, and a touch of sweetness from brown sugar, all complemented by fresh ginger and garlic. Crisp bell peppers, carrots, and onions add a delightful crunch, while fresh basil and cilantro bring an herbaceous finish. Ideal for a quick weeknight dinner, this one-pan dish is ready in just 45 minutes and pairs beautifully with steamed rice or gluten-free noodles for a hearty, satisfying meal. Enjoy restaurant-quality Thai cuisine at home — completely gluten-free!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 can (13.5 oz) Coconut milk (full-fat, unsweetened)
- 3 tablespoons Gluten-free soy sauce (tamari)
- 2 tablespoons Fish sauce (gluten-free)
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice (freshly squeezed)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Red curry paste (gluten-free)
- 2 tablespoons Vegetable oil
- 1 medium Bell pepper (sliced thinly)
- 1 large Carrot (julienned or sliced thinly)
- 1 medium Onion (sliced)
- 0.25 cup Fresh basil leaves
- 0.25 cup Cilantro (chopped)
- 2 cups Rice (for serving, optional)
Instructions
In a small bowl, whisk together coconut milk, gluten-free soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, and gluten-free red curry paste until well combined. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the skillet for 2-3 minutes per side until golden brown but not fully cooked. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the sliced onion, bell pepper, and carrot for 3-4 minutes until slightly softened.
Reduce heat to medium. Return the chicken thighs to the skillet, then pour the coconut milk mixture over the chicken and vegetables.
Simmer the sauce gently, uncovered, for 15 minutes or until the chicken is fully cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
Turn off the heat and stir in the fresh basil leaves and chopped cilantro for a burst of freshness.
Serve the Thai chicken hot over steamed rice or gluten-free noodles, if desired.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 6687 mg | 291% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 41.1 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3433 mg | 73% | |
*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.
