Soy-Free Asian Box Curry Chicken
Dive into the bold, aromatic flavors of this Soy-Free Asian Box Curry Chicken, a healthier twist on a beloved classic. Perfect for those avoiding soy, this recipe combines tender chicken breast, fresh vegetables, and the rich creaminess of coconut milk with the zesty kick of Thai red curry paste. Sautéed onions, garlic, and ginger form a fragrant base, while fish sauce and lime juice add a tangy, umami richness. This one-pan curry is quick to make, coming together in just 50 minutes, making it an excellent weeknight dinner option. Serve over fluffy jasmine rice and garnish with fresh cilantro for a beautifully vibrant and satisfying meal that’s gluten-free, soy-free, and full of authentic Asian-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Coconut oil
- 1 large Onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Thai red curry paste
- 14 ounces Coconut milk
- 2 medium Carrots, sliced
- 1 large Bell pepper, sliced
- 2 cups Broccoli florets
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 cups Cooked jasmine rice
Instructions
Begin by slicing the chicken breast into thin strips.
Heat coconut oil in a large pan over medium heat.
Add the diced onion to the pan and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the Thai red curry paste to the pan and cook for 1 minute, stirring constantly to release its flavors.
Pour in the coconut milk, stirring to combine with the curry paste, then bring to a simmer.
Add the sliced chicken strips to the pan, stirring to coat in the sauce.
Let the chicken cook for about 5 minutes, then add the sliced carrots, bell pepper, and broccoli florets.
Cover the pan and let the vegetables and chicken simmer for an additional 10-15 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir in the fish sauce and lime juice, then season with salt and ground black pepper to taste.
Remove the pan from heat and sprinkle the curry with chopped cilantro.
Serve the curry hot over a bed of cooked jasmine rice.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 50.2 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2915 mg | 62% | |
*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.
