Nut-Free Red Curry with Chicken
Delight your taste buds with this flavorful Nut-Free Red Curry with Chicken—a vibrant twist on the classic Thai dish that's perfect for anyone avoiding nuts! This creamy curry features tender chicken breast simmered in a fragrant blend of coconut milk, red curry paste, and aromatic ginger and garlic. Colorful bell peppers and carrots add freshness and crunch, while soy sauce, fish sauce, and a touch of brown sugar create a well-balanced savory and sweet profile. Finished with fresh basil leaves and a zesty hint of lime juice, this curry pairs beautifully with fluffy jasmine rice for a wholesome, satisfying meal. Ready in just 50 minutes and serving up to four, it's an ideal dinner option for busy weeknights or special occasions. Perfectly nut-free yet packed with bold flavors, this recipe is a must-try for fans of Thai cuisine!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 80 grams Red curry paste
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 1 medium Onion
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 large Bell pepper
- 1 large Carrot
- 10 leaves Basil leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 200 grams Jasmine rice
- 400 ml Water
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Finely chop the onion, garlic, and ginger. Slice the bell pepper and carrot into thin strips.
In a large pan or wok, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the red curry paste to the pan and stir for about 1 minute to release its flavors.
Pour in the coconut milk, mixing well with the curry paste.
Add the chicken pieces to the pan, stirring to coat them in the curry sauce.
Simmer for 10 minutes, allowing the chicken to cook through.
Add the sliced bell pepper and carrot to the pan, stirring to combine.
Pour in the soy sauce, fish sauce, and sprinkle in the brown sugar. Stir well.
Simmer for another 5-10 minutes, until the vegetables are tender and the sauce thickens slightly.
Stir in the lime juice and basil leaves just before serving.
In a separate pot, rinse the jasmine rice under cold water until the water runs clear.
Combine the rinsed rice and water in a pot. Bring to a boil, then reduce to a simmer and cover.
Cook the rice for 15 minutes or until the water is absorbed and the rice is tender.
Fluff the rice with a fork and serve alongside the red curry with chicken.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5783 mg | 251% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 55.6 g | ||
| Protein | 156.7 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3143 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.
