Soy-Free Red Curry with Chicken
Delight your taste buds with this vibrant Soy-Free Red Curry with Chicken, a flavorful twist on the classic red curry that skips soy-based ingredients while delivering irresistible depth. Bursting with aromatic red curry paste, creamy coconut milk, and tender strips of chicken, this dish is balanced by the sweetness of brown sugar and the bright zest of lime juice. Fresh vegetables like red bell pepper, zucchini, and snap peas add crunch and color, while fragrant basil and cilantro elevate the flavor profile to perfection. Served over fluffy jasmine rice and garnished with lime wedges, this quick and easy recipe is ideal for weeknight dinners or impressing guests. Ready in just 45 minutes, it’s a soy-free, gluten-free meal that combines wholesome ingredients with satisfying spice, creating a dish that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste
- 14 ounces coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 large red bell pepper
- 1 medium zucchini
- 1 cup snap peas
- 0.5 cup fresh basil leaves
- 0.25 cup fresh cilantro
- 4 pieces lime wedges
- to taste salt
- to taste pepper
- 2 cups jasmine rice
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions and set aside.
Slice the chicken breasts into thin strips. Season with salt and pepper.
Slice the red bell pepper and zucchini into thin strips.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken strips and cook until browned on all sides and cooked through. Remove chicken and set aside.
Add the remaining 1 tablespoon of coconut oil to the skillet. Stir in the red curry paste and cook for about 1 minute until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a gentle simmer.
Add the fish sauce, lime juice, and brown sugar to the skillet, stirring to mix well.
Add the bell pepper, zucchini, and snap peas to the curry sauce. Cook for about 5 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet and stir to coat in the curry sauce. Cook for an additional 2 minutes to heat through.
Taste the curry and adjust seasoning with salt and pepper, if necessary.
Stir in fresh basil leaves and garnish with chopped cilantro.
Serve the soy-free red curry hot over jasmine rice with lime wedges on the side.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 9759 mg | 424% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 68.4 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3311 mg | 70% | |
*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.
