Soy-Free Classic Thai Green Curry
Indulge in the rich, vibrant flavors of this Soy-Free Classic Thai Green Curry, a wholesome twist on the beloved Southeast Asian dish. This recipe combines the creamy allure of coconut milk with the bold, fragrant depth of green curry paste, creating a comforting yet invigorating base. Packed with colorful vegetables like tender eggplant, crisp zucchini, and sweet red bell peppers, it’s a feast for both the eyes and taste buds. A subtle sweetness from palm sugar, a tangy kick of lime juice, and herbal notes of fresh Thai basil elevate the dish to perfection. With the option to use chicken breast or tofu, it caters to both omnivores and vegetarians. The absence of soy-based ingredients makes this version ideal for those with dietary restrictions, thanks to a clever substitution using coconut aminos. Served over steaming jasmine rice, this quick and easy 50-minute meal transforms your kitchen into a fragrant Thai haven. Perfect for weeknights or special occasions, this dish promises authentic taste without compromise!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Green curry paste
- 14 fluid ounces Coconut milk
- 1 cup Vegetable broth
- 1 whole Lemongrass stalk
- 1 large Eggplant, diced
- 1 medium Zucchini, sliced
- 1 large Red bell pepper, sliced
- 1 cup Snow peas
- 1 cup Thai basil leaves
- 2 tablespoons Fish sauce substitute (such as coconut aminos)
- 2 tablespoons Lime juice
- 1 tablespoon Palm sugar
- 1 pound Chicken breast, sliced (or tofu for vegetarian option)
- 4 cups Cooked jasmine rice
Instructions
Heat a large saucepan over medium heat and add the coconut oil.
Once the oil is hot, add the green curry paste and sauté for about 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Bruise the lemongrass stalk by tapping it with the back of a knife, then add it to the saucepan.
Bring the mixture to a gentle simmer and add the chicken pieces. Cook for about 5-7 minutes until the chicken is nearly cooked through.
Add the eggplant, zucchini, red bell pepper, and snow peas. Simmer for another 5 minutes or until the vegetables are tender, and the chicken is thoroughly cooked.
Stir in the fish sauce substitute, lime juice, and palm sugar. Adjust to taste as desired.
Remove the lemongrass stalk and discard.
Add the Thai basil leaves and give the curry a final stir.
Serve the green curry over cooked jasmine rice.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 373.0 g | 136% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 69.0 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 831 mg | 64% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 5258 mg | 112% | |
*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.
