Gluten-Free Thai Chicken

Say hello to a vibrant, flavor-packed "Gluten-Free Thai Chicken" recipe that brings the tantalizing essence of Thai cuisine to your kitchen—all without the gluten! Tender, juicy chicken thighs simmer in a rich, aromatic coconut milk sauce infused with gluten-free red curry paste, tamari, fresh lime juice, and a touch of brown sugar for a perfect balance of sweet, savory, and tangy flavors. Crisp bell peppers, carrots, and onions add a pop of color and texture, while fragrant basil and cilantro provide a fresh finish. Ready in just under an hour, this easy yet impressive one-skillet dish is perfect for weeknights or small gatherings. Serve it over steaming rice or gluten-free noodles for a wholesome, comforting meal that’s sure to satisfy every craving!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (boneless, skinless)
• 1 can (13.5 oz) Coconut milk (full-fat, unsweetened)
• 3 tablespoons Gluten-free soy sauce (tamari)
• 2 tablespoons Fish sauce (gluten-free)
• 1 tablespoon Brown sugar
• 2 tablespoons Lime juice (freshly squeezed)
• 3 cloves Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Red curry paste (gluten-free)
• 2 tablespoons Vegetable oil
• 1 medium Bell pepper (sliced thinly)
• 1 large Carrot (julienned or sliced thinly)
• 1 medium Onion (sliced)
• 0.25 cup Fresh basil leaves
• 0.25 cup Cilantro (chopped)
• 2 cups Rice (for serving, optional)

Directions

Step 1

In a small bowl, whisk together coconut milk, gluten-free soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, and gluten-free red curry paste until well combined. Set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 3

Season the chicken thighs with a pinch of salt and pepper, then sear them in the skillet for 2-3 minutes per side until golden brown but not fully cooked. Remove from the skillet and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the sliced onion, bell pepper, and carrot for 3-4 minutes until slightly softened.

Step 5

Reduce heat to medium. Return the chicken thighs to the skillet, then pour the coconut milk mixture over the chicken and vegetables.

Step 6

Simmer the sauce gently, uncovered, for 15 minutes or until the chicken is fully cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.

Step 7

Turn off the heat and stir in the fresh basil leaves and chopped cilantro for a burst of freshness.

Step 8

Serve the Thai chicken hot over steamed rice or gluten-free noodles, if desired.

Nutrition Facts

Serving size	1783.7 grams (1783.7g)

Amount per serving	% Daily Value*
Calories	2731

Total Fat 165.50g	212%
Saturated Fat 96.70g	484%
Polyunsaturated Fat 16.80g
Cholesterol 436mg	145%
Sodium 6687mg	291%
Total Carbohydrate 192.10g	70%
Dietary Fiber 20.00g	71%
Total Sugars 41.10g
Protein 139.60g	279%

Vitamin D 0IU	0%
Calcium 283mg	22%
Iron 21mg	118%
Potassium 3433mg	73%

*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.

Source of Calories

Fat: 52.9%

Protein: 19.8%

Carbs: 27.3%