Nut-Free Classic Thai Green Curry
Experience the bold, aromatic flavors of Thailand with this Nut-Free Classic Thai Green Curry—an irresistible and allergy-friendly twist on a beloved dish. Perfect for those craving authentic Thai cuisine without the risk of nuts, this vibrant curry combines succulent strips of chicken breast, crisp bamboo shoots, snow peas, and red bell pepper, all simmered in a luxurious coconut milk base infused with green curry paste. Kaffir lime leaves and fresh Thai basil add layers of citrusy and herbal notes, while fish sauce and brown sugar balance the bold flavors. Serve it over fluffy jasmine rice for a complete meal that's ready in under an hour. Bursting with color, spice, and heartwarming comfort, this recipe brings restaurant-quality Thai flavors straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 400 ml Coconut milk
- 500 grams Chicken breast
- 200 grams Bamboo shoots
- 150 grams Snow peas
- 1 large Red bell pepper
- 3 pieces Kaffir lime leaves
- 20 leaves Thai basil leaves
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 piece Lime
- 2 cups Rice
- 4 cups Water
Instructions
Start by preparing the rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the rice is tender. Remove from heat and let rest.
While the rice is cooking, slice the chicken breast into thin strips. Set aside.
Cut the red bell pepper into thin strips and set aside with the bamboo shoots and snow peas.
In a large pan or wok, heat the coconut oil over medium heat. Add the green curry paste and stir-fry for about 2 minutes until the paste releases its aroma.
Slowly pour in the coconut milk while stirring, ensuring the paste is fully incorporated into the milk. Bring the mixture to a gentle simmer.
Add the chicken strips to the coconut milk mixture. Cook for about 6-8 minutes, or until the chicken is cooked through.
Add the bamboo shoots, snow peas, and red bell pepper to the curry. Continue to simmer for an additional 5 minutes until the vegetables are tender-crisp.
Tear the kaffir lime leaves into large pieces and add them to the curry along with the fish sauce and brown sugar. Stir well to combine and let it simmer for another 2 minutes.
Turn off the heat and stir in the Thai basil leaves. Add a squeeze of fresh lime juice for acidity and freshness.
Serve the Thai green curry over the freshly cooked rice and enjoy a nut-free, flavorful meal.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 5964 mg | 259% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 56.4 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3085 mg | 66% | |
*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.
