Gluten-Free Thai Green Curry
Experience the vibrant flavors of Thailand with this Gluten-Free Thai Green Curry that’s as rich in taste as it is simple to prepare. Perfect for those following a gluten-free diet, this recipe combines creamy coconut milk, fragrant Thai green curry paste, and a medley of fresh vegetables like zucchini, red bell pepper, and snow peas for a nutritious, colorful dish. Whether you opt for tender pieces of chicken or tofu, this customizable curry is a feast for all food lovers, including vegetarians and vegans. Infused with Thai basil, lime juice, and a balance of tamari or fish sauce, each spoonful is bursting with authentic Southeast Asian flavors. Ready in just 40 minutes, this one-pot curry is served piping hot over aromatic white or jasmine rice, making it a hassle-free meal that's perfect for weeknights or entertaining guests.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Thai green curry paste (gluten-free)
- 1 can Coconut milk (full-fat)
- 1 cup Vegetable broth (gluten-free)
- 1 pound Chicken breast or tofu (cubed)
- 1 medium Zucchini (sliced into half-moons)
- 1 medium Red bell pepper (sliced into thin strips)
- 1 medium Carrot (thinly sliced)
- 1 cup Snow peas
- 0.5 cup Thai basil leaves
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce (gluten-free, optional for non-vegetarian version)
- 1 tablespoon Tamari (gluten-free soy sauce, substitute for fish sauce, if vegan)
- 1 teaspoon Brown sugar or coconut sugar
- 4 cups Cooked white rice or jasmine rice (gluten-free)
Instructions
Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat.
Add the gluten-free Thai green curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring to a gentle simmer.
Add the cubed chicken breast or tofu, and cook for 5-7 minutes until the chicken is cooked through or the tofu is heated thoroughly.
Add the sliced zucchini, red bell pepper, carrot, and snow peas to the skillet. Stir well to coat the vegetables in the sauce.
Simmer the curry for 8-10 minutes, or until the vegetables are tender but still crisp.
Stir in the Thai basil leaves, lime juice, fish sauce (if using), tamari, and brown sugar. Adjust seasoning to taste.
Serve the curry hot over cooked white or jasmine rice. Garnish with extra Thai basil leaves if desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 288.4 g | 105% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 28.5 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 511 mg | 39% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3637 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.
