Nut-Free Authentic Thai Red Curry
Experience the bold and vibrant flavors of Thailand with this **Nut-Free Authentic Thai Red Curry**—a perfect recipe for those with nut allergies who don’t want to miss out on classic Thai cuisine. This dish features tender slices of chicken breast, bell peppers, and aromatic lime leaves simmered in a rich, creamy coconut milk base infused with fragrant nut-free Thai red curry paste. A touch of fish sauce, soy sauce, and brown sugar create the perfect balance of savory and sweet, while fresh basil and cilantro add a burst of herbal freshness. Served over fluffy jasmine rice, this easy-to-make curry is ready in just 40 minutes and promises to transport your taste buds straight to Thailand. Perfect for weeknight dinners or special occasions, it's a delicious way to enjoy authentic flavors in a nut-free way! Ideal search terms: nut-free Thai recipes, Thai red curry without nuts, homemade Thai curries.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 400 ml Coconut milk (unsweetened, full-fat)
- 500 grams Chicken breast, sliced
- 1 medium Onion, sliced
- 1 medium Red bell pepper, sliced
- 3 tablespoons Thai red curry paste (nut-free)
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce (ensure nut-free)
- 2 teaspoons Brown sugar
- 4 pieces Lime leaves
- 1 cup Fresh basil leaves
- 2 tablespoons Chopped cilantro
- 3 cups Jasmine rice, cooked
Instructions
Heat the vegetable oil in a large saucepan or wok over medium heat.
Add the sliced onion and sauté for 2-3 minutes until it begins to soften.
Stir in the Thai red curry paste and cook for 1-2 minutes until fragrant.
Add the sliced chicken breast to the pan and cook for 5-6 minutes, stirring frequently, until the chicken is mostly cooked through.
Pour the coconut milk into the pan, stirring to combine with the chicken and paste.
Add the sliced red bell pepper, fish sauce, soy sauce, and brown sugar. Stir everything together.
Tear the lime leaves into halves and add them to the curry.
Reduce the heat to low and let the curry simmer for about 10-15 minutes, or until the chicken is fully cooked and the bell pepper has softened.
Remove the pan from heat and stir in most of the fresh basil leaves, reserving a few for garnish.
Serve the curry hot over jasmine rice, garnished with the remaining basil leaves and chopped cilantro.
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 34.9 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 339 mg | 26% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3446 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.
