Soy-Free Green Chicken Curry
Dive into the vibrant flavors of this Soy-Free Green Chicken Curry, a wholesome twist on a classic Thai favorite! This recipe combines tender bites of chicken thighs with a luscious coconut milk base infused with aromatic herbs like lemongrass, kaffir lime leaves, and fresh ginger. A medley of zucchini, red bell pepper, and green chili adds a pop of color and delightful crunch, while fresh basil and cilantro deliver a burst of freshness in every bite. With no soy-based ingredients, this curry is perfect for those seeking allergy-friendly options without compromising on authentic flavor. Ready in under an hour, it’s a satisfying and aromatic dish that’s perfect served over fluffy rice or alongside warm naan bread. Make this creamy, spiced creation the centerpiece of your next dinner and wow your taste buds!
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Recipe Information
Ingredients
- 600 grams boneless, skinless chicken thighs
- 400 ml coconut milk
- 3 tablespoons green curry paste
- 2 tablespoons coconut oil
- 1 cup fresh basil leaves
- 0.5 cup fresh cilantro leaves
- 1 lemongrass stalk
- 1 inch fresh ginger
- 3 garlic cloves
- 2 tablespoons lime juice
- 4 kaffir lime leaves
- 1 large green chili
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 0.5 teaspoon salt
Instructions
Finely chop the lemongrass, ginger, and garlic. Set aside.
Trim any excess fat off the chicken thighs and cut them into bite-sized pieces.
In a large saucepan, heat the coconut oil over medium heat. Add the chopped lemongrass, ginger, and garlic, and sauté for about 2 minutes until fragrant.
Add the green curry paste and sliced green chili to the pan, stirring continuously for 1-2 minutes.
Pour in the coconut milk and bring to a gentle simmer.
Add the chicken pieces to the saucepan and cook for about 10 minutes until they are just cooked through.
Add the kaffir lime leaves, fish sauce, brown sugar, lime juice, and salt, stirring gently to combine.
Stir in the zucchini and red bell pepper slices. Continue to cook for an additional 5-7 minutes until the vegetables are tender but still crisp.
Remove from heat and stir in the fresh basil and cilantro leaves.
Serve the curry hot over rice or with naan, garnishing with extra basil or cilantro if desired.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3985 mg | 173% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 43.4 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 324 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3141 mg | 67% | |
*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.
