Nut-Free Green Chicken Curry
Savor the vibrant flavors of this Nut-Free Green Chicken Curry, a comforting and allergy-friendly twist on the classic Thai-inspired dish. Tender chicken thighs are simmered in a fragrant green curry sauce made with coconut milk, fresh lemongrass, lime leaves, and a medley of aromatic herbs like coriander and basil. Colorful vegetables like zucchini and red bell pepper add texture and natural sweetness, while bird's eye chilies bring just the right amount of heat. This easy-to-make curry is ready in under an hour, perfect for weeknight dinners or impressing guests with its bold, citrusy notes. Serve with steamed rice or warm naan for a wholesome, nut-free culinary experience that bursts with exotic flavors.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 large Onion
- 3 cloves Garlic cloves
- 1 inch piece Fresh ginger root
- 3 tablespoons Green curry paste
- 400 ml Coconut milk
- 200 ml Chicken stock
- 1 stalk Lemongrass stalk
- 3 leaves Lime leaves
- 1 bunch Fresh coriander (cilantro)
- 10 leaves Fresh basil leaves
- 1 whole Lime
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 chilies Bird's eye chilies
- 1 large Red bell pepper
- 1 medium Zucchini
Instructions
Dice the chicken thighs into bite-sized pieces and set aside.
Peel and finely chop the onion, garlic, and ginger. Set aside.
Slice the red bell pepper and zucchini into thin strips. Set aside.
In a large saucepan over medium heat, warm the coconut oil.
Add the chopped onion, garlic, and ginger to the saucepan. Sauté for about 2-3 minutes until the onion becomes translucent.
Stir in the green curry paste and cook for another 1-2 minutes until the paste becomes fragrant.
Add the chicken pieces to the saucepan, stirring to coat them well with the curry paste mixture.
Pour in the coconut milk and chicken stock. Stir well to combine.
Crush the lemongrass stalk and add it to the saucepan along with the lime leaves.
Bring the curry to a gentle simmer and cook for about 15 minutes until the chicken is cooked through.
Add the sliced red bell pepper, zucchini, and bird's eye chilies to the curry. Simmer for an additional 5-7 minutes until the vegetables are tender.
Season the curry with salt and sugar. Adjust to taste.
Finely chop the coriander and basil leaves, reserving a few leaves for garnish. Add them to the curry and stir well.
Remove the lemongrass stalk and lime leaves from the curry before serving.
Squeeze the juice of one lime into the curry and stir to combine.
Garnish the curry with reserved coriander and basil leaves before serving. Enjoy your Nut-Free Green Chicken Curry with steamed rice or naan.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 5735 mg | 249% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 65.1 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3150 mg | 67% | |
*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.
