Soy-Free Thai Chicken Green Curry
Dive into the vibrant flavors of this Soy-Free Thai Chicken Green Curry, a delightful twist on the classic dish. Featuring tender, bite-sized chicken thighs simmered to perfection in a rich, aromatic coconut milk-based curry, this recipe is entirely free of soy, making it a great option for those with dietary restrictions. Packed with fresh vegetables like zucchini, red bell pepper, and baby corn, and infused with the signature Thai aromas of lemongrass, kaffir lime leaves, and basil, every bite delivers a harmonious blend of savory and tangy notes. Ready in just 45 minutes, this dish is ideal for busy weeknights or when craving a healthy, hearty meal. Serve it over fluffy jasmine rice for a complete and satisfying dinner that’s bursting with Thai-inspired goodness. Perfect for anyone looking for soy-free Asian recipes or bold, exotic flavors!
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Recipe Information
Ingredients
- 500 g Chicken thighs, boneless and skinless
- 2 tbsp Coconut oil
- 1 medium Onion, finely sliced
- 3 cloves Garlic cloves, minced
- 2 tbsp Fresh ginger, minced or grated
- 3 tbsp Green curry paste (soy-free)
- 400 ml Full-fat coconut milk
- 250 ml Chicken stock (soy-free)
- 1 medium Zucchini, sliced into discs
- 1 medium Red bell pepper, sliced into strips
- 100 g Baby corn
- 2 stalks Lemongrass stalks, bruised
- 5 Kaffir lime leaves, torn into pieces
- 1 bunch Fresh Thai basil leaves
- 2 tbsp Lime juice
- 1 tsp Sea salt
- 1 bunch Fresh cilantro, chopped (optional)
- 4 cups Cooked jasmine rice, for serving
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the sliced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.
Add the soy-free green curry paste and cook for another 2 minutes, stirring frequently to release the aromatic flavors.
Pour in the coconut milk and chicken stock, stirring well to combine.
Add the kaffir lime leaves and bruised lemongrass stalks, simmering the mixture gently for 5 minutes.
Place the chicken pieces into the skillet, ensuring they are submerged in the curry sauce, and simmer for 10 minutes.
Add the zucchini slices, red bell pepper strips, and baby corn. Simmer for an additional 7-10 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the lime juice, Thai basil leaves, and sea salt. Adjust seasoning as needed.
Remove the lemongrass stalks and kaffir lime leaves before serving.
Serve hot over cooked jasmine rice, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
3899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 381.9 g | 139% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 36.4 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 4355 mg | 93% | |
*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.
