Soy-Free Thai Chicken Curry
Indulge in the bold, aromatic flavors of this Soy-Free Thai Chicken Curry—a vibrant twist on a beloved classic that’s perfect for those avoiding soy-based products. Crafted with tender chicken thighs, creamy full-fat coconut milk, and a medley of colorful vegetables like carrots, zucchini, and red bell peppers, this dish is simmered to perfection with a soy-free Thai red curry paste for a fragrant and rich base. Brightened with fresh lime juice, balanced with soy-free fish sauce, and finished with a garnish of Thai basil, every bite is full of authentic Thai flavor without compromise. Ready in just 45 minutes, this gluten-free and dairy-free recipe pairs beautifully with steamed jasmine rice for a satisfying meal that’s wholesome, nourishing, and bursting with taste. Perfect for weeknight dinners and special occasions alike, this curry is a must-try for lovers of Thai cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Sea salt
- 0.5 teaspoons Ground black pepper
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Thai red curry paste (soy-free)
- 1 can (13.5 oz) Full-fat coconut milk
- 1 cup Chicken broth
- 1 large Carrot, sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, chopped
- 2 teaspoons Fish sauce (soy-free)
- 2 tablespoons Lime juice
- 0.25 cup Fresh Thai basil leaves
- 4 cups Cooked jasmine rice (optional, for serving)
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Cut the chicken thighs into bite-sized pieces and season with sea salt and black pepper.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Add the Thai red curry paste to the skillet and stir well, allowing the paste to cook for 1-2 minutes to release its flavors.
Pour in the coconut milk and chicken broth, stirring to combine.
Add the sliced carrot, red bell pepper, and zucchini to the skillet. Bring the mixture to a gentle simmer.
Return the chicken to the skillet and simmer the curry for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the fish sauce and lime juice, adjusting the seasoning to taste.
Remove the skillet from the heat and garnish the curry with fresh Thai basil leaves.
Serve hot over a bed of cooked jasmine rice, if desired.
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5261 mg | 229% | |
| Total Carbohydrate | 384.1 g | 140% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 36.7 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 536 mg | 41% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 4520 mg | 96% | |
*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.
