Soy-Free Thai Chicken
Elevate your dinner routine with this flavorful and wholesome Soy-Free Thai Chicken recipe! Perfect for those seeking a soy-free alternative to classic Thai cuisine, this dish combines tender chicken thighs with a creamy coconut milk base infused with zesty lime juice, fragrant garlic, and a touch of honeyed sweetness. Spiced with bold red curry paste and accented by vibrant bell peppers, julienned carrots, and fresh herbs like basil and cilantro, every bite bursts with authentic Thai-inspired flavors. Made with coconut aminos and soy-free fish sauce, this recipe is ideal for anyone with dietary restrictions or looking for a healthier twist. Quick to prepare in just 40 minutes, it's a perfect weeknight meal served over jasmine rice or low-carb cauliflower rice for a satisfying, nutrient-packed dish.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 tbsp Coconut aminos
- 2 tbsp Fresh lime juice
- 1 tbsp Fish sauce (soy-free)
- 2 tsp Honey
- 1 cup Coconut milk (unsweetened)
- 3 Garlic cloves, minced
- 1 inch Fresh ginger, grated
- 2 tbsp Red curry paste (check label for soy-free)
- 1 tbsp Coconut oil
- 1 Bell pepper, sliced
- 1 Carrot, julienned
- 0.25 cup Fresh basil leaves
- 0.25 cup Fresh cilantro, chopped
- 2 cups Cooked jasmine rice or cauliflower rice (for serving)
Instructions
In a medium bowl, whisk together coconut aminos, lime juice, fish sauce, and honey. Set aside.
Heat a large skillet or wok over medium heat and add the coconut oil.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the red curry paste to the skillet and stir for another minute to release its aroma.
Place the chicken thighs in the skillet and sear for 2-3 minutes per side until lightly browned.
Pour the coconut milk and the sauce mixture you prepared earlier over the chicken. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover. Let it cook for 15 minutes.
Add the sliced bell pepper and julienned carrot to the skillet during the last 5 minutes of cooking. Stir to combine and allow the vegetables to soften slightly while maintaining a crisp texture.
Once the chicken is cooked through and the sauce has thickened slightly, remove it from the heat.
Garnish with fresh basil leaves and chopped cilantro before serving.
Serve hot over cooked jasmine rice or cauliflower rice for a low-carb option.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 33.2 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 279 mg | 21% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2727 mg | 58% | |
*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.
