Soy-Free Red Curry with Chicken and Vegetables
Elevate your weeknight meals with this vibrant and flavorful Soy-Free Red Curry with Chicken and Vegetables! This wholesome dish is a dairy-free and gluten-free twist on a beloved Thai classic, perfect for those with dietary restrictions. Tender chicken, crisp vegetables like zucchini, red bell pepper, and carrots are simmered in a luscious coconut milk-based curry infused with aromatic ginger, garlic, and soy-free red curry paste. The addition of lime juice, fish sauce, and a touch of brown sugar creates the ideal balance of tangy, sweet, and savory flavors. Served over fluffy jasmine rice and garnished with fresh cilantro, this one-pan wonder is quick to prepare—ready in just under an hour—and makes an excellent centerpiece for any dinner table. Perfect for busy families or anyone seeking a bold yet allergy-conscious comfort food option!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Coconut oil
- 2 tablespoons Red curry paste (ensure soy-free)
- 1 14-ounce can Coconut milk
- 1 cup Chicken stock
- 1 large, sliced Red bell pepper
- 1 large, julienned Carrot
- 1 medium, sliced Zucchini
- 2 cups Baby spinach
- 3 cloves, minced Garlic
- 2 teaspoons, grated Ginger
- 1 tablespoon Lime juice
- 2 tablespoons Fish sauce (ensure soy-free)
- 1 tablespoon Brown sugar
- 0.5 teaspoon Salt
- 0.25 cup, chopped for garnish Cilantro
- 4 cups, for serving Cooked jasmine rice
Instructions
Slice the chicken breasts into bite-sized strips.
Heat the coconut oil in a large pan or wok over medium heat.
Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
Add the chicken pieces to the pan and cook until they are no longer pink, about 5-7 minutes.
Stir in the red curry paste and cook for another 2 minutes to release the flavors.
Pour in the coconut milk and chicken stock, stirring to combine.
Add the brown sugar, lime juice, fish sauce, and salt to the pan, stirring well.
Bring the mixture to a gentle simmer and let it cook for about 10 minutes.
Add the red bell pepper, carrot, and zucchini to the curry and cook for an additional 5 minutes, or until the vegetables begin to soften.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Taste the curry and adjust seasoning if needed.
Serve the curry over cooked jasmine rice and garnish with chopped cilantro.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 7272 mg | 316% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 62.1 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 342 mg | 26% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2923 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.
