Nut-Free Thai Chicken Curry
Dive into the vibrant flavors of Southeast Asia with this Nut-Free Thai Chicken Curry—a perfect blend of bold spices, creamy coconut milk, and tender chicken, all crafted to be allergy-friendly. This family-approved recipe uses a nut-free Thai red curry paste, ensuring everyone can enjoy the authentic taste of Thai cuisine without worry. Colorful veggies like carrots, red bell peppers, and baby corn create a delightful medley of textures and flavors, while fresh ginger and lime juice add zing to each mouthful. Served over aromatic jasmine rice and garnished with optional fresh basil leaves, this hearty curry is ready in just 45 minutes and makes four satisfying servings. Whether you're accommodating dietary restrictions or simply looking for a wholesome, comforting meal, this recipe is as easy to make as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Coconut oil
- 1 medium (chopped) Yellow onion
- 1 medium (sliced) Red bell pepper
- 3 cloves (minced) Garlic
- 1 tablespoon (grated) Fresh ginger
- 3 tablespoons Thai red curry paste (ensure nut-free)
- 14 ounces Canned coconut milk
- 1 cup Chicken stock
- 2 medium (sliced) Carrots
- 1 cup Baby corn
- 1 tablespoon Lime juice
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 0.5 cup (optional, for garnish) Fresh basil leaves
- 1 cup (for serving) Jasmine rice
- to taste Salt
- to taste Black pepper
Instructions
Slice the chicken breasts into bite-sized strips and season lightly with salt and black pepper. Set aside.
In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the sliced red bell pepper, minced garlic, and grated ginger to the skillet. Stir-fry for another 2 minutes until aromatic.
Add the Thai red curry paste to the skillet and cook for 1 minute, stirring to incorporate the flavors.
Pour in the coconut milk and chicken stock, stirring to create a smooth sauce. Bring the mixture to a gentle simmer.
Add the sliced chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked.
Add the sliced carrots and baby corn to the skillet. Simmer for an additional 8-10 minutes, until the vegetables are tender but still slightly crisp.
Stir in the lime juice, fish sauce, and brown sugar. Adjust seasoning with additional salt or pepper as needed.
Serve the curry over freshly cooked jasmine rice and garnish with fresh basil leaves, if using.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 36.6 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3249 mg | 69% | |
*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.
