Nut-Free Red Curry with Chicken and Vegetables
Elevate your weeknight dinner game with this flavorful Nut-Free Red Curry with Chicken and Vegetables, a vibrant dish that combines succulent chicken, crisp-tender veggies, and silky coconut milk infused with aromatic red curry paste. Perfect for those with nut allergies, this recipe delivers the bold, comforting flavors of traditional Thai red curry without compromising on taste or texture. With sweet undertones from brown sugar and a tangy lift from lime juice, every bite is balanced and satisfying. Quick to prepare in under 40 minutes, this curry pairs perfectly with steamed jasmine rice for a wholesome and hearty meal. Fresh basil leaves add a fragrant finish to this family-friendly dish that’s sure to become a favorite. Whether you’re a curry connoisseur or new to global flavors, this nut-free delight is as easy to make as it is irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 2 tablespoons red curry paste
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced green bell pepper
- 1 large, julienned carrot
- 200 grams broccoli florets
- 1 medium, thinly sliced onion
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 10 leaves fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cooked jasmine rice
Instructions
Slice the chicken breasts thinly into bite-sized pieces.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the red curry paste to the skillet and stir for about 1-2 minutes until aromatic.
Add the sliced chicken to the skillet, stirring to coat with the curry paste. Cook until the chicken is browned on all sides, about 5 minutes.
Pour in the coconut milk, making sure to scrape any browned bits from the bottom of the pan. Stir until well combined.
Add the sliced onions, red bell pepper, green bell pepper, carrot, and broccoli to the skillet. Stir everything together and cook for about 5-7 minutes until the vegetables are tender-crisp.
Stir in the fish sauce, brown sugar, lime juice, salt, and black pepper. Adjust salt and seasonings to taste.
Let the curry simmer on low heat for about 5 minutes, allowing the flavors to meld together and the chicken to cook through.
Stir in the fresh basil leaves just before removing from heat.
Serve hot over cooked jasmine rice. Enjoy your nut-free red curry!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 59.7 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2965 mg | 63% | |
*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.
