Nut-Free Thai Chicken Green Curry
Experience the vibrant flavors of Thailand with this Nut-Free Thai Chicken Green Curry, a delicious twist on a beloved classic. Perfect for those avoiding nuts, this fragrant dish features tender slices of chicken breast simmered in a creamy coconut milk base infused with nut-free green curry paste, kaffir lime leaves, and lemongrass. Fresh vegetables like zucchini, red bell pepper, and bamboo shoots add delightful crunch and color, while fish sauce and brown sugar balance the savory and sweet notes beautifully. Ready in just 40 minutes, this recipe makes a hearty and flavorful meal served with jasmine rice or enjoyed on its own. Packed with rich, aromatic herbs and spices, this nut-free Thai green curry is a must-try for a satisfying dinner that’s both allergy-friendly and brimming with authentic Thai taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 ml Coconut milk
- 3 tablespoons Green curry paste (ensure nut-free)
- 500 grams Chicken breast, sliced thinly
- 2 tablespoons Vegetable oil
- 1 Lemongrass stalk, crushed
- 3 Kaffir lime leaves
- 200 grams Bamboo shoots, drained
- 1 Zucchini, sliced
- 1 Red bell pepper, julienned
- 2 tablespoons Fish sauce
- 1 teaspoon Brown sugar
- 1 handful Fresh basil leaves
- 4 cups Cooked jasmine rice (optional, for serving)
Instructions
Heat the vegetable oil in a large wok or saucepan over medium heat.
Add the green curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Pour in half of the coconut milk and stir well until the green curry paste is fully incorporated. Let it simmer for 2 minutes.
Add the sliced chicken breast and stir to coat with the curry mixture. Cook for 5-7 minutes, or until the chicken is no longer pink.
Add the remaining coconut milk, crushed lemongrass stalk, and kaffir lime leaves to the pan. Stir to combine.
Mix in the bamboo shoots, zucchini, and red bell pepper. Simmer for 10 minutes, or until the vegetables are tender but still crisp.
Stir in the fish sauce and brown sugar, tasting the curry and adjusting seasoning as needed.
Remove from heat and garnish with fresh basil leaves.
Serve hot with cooked jasmine rice on the side or enjoy on its own!
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 386.8 g | 141% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 47.8 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 385 mg | 30% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4572 mg | 97% | |
*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.
