Gluten-Free Thai Green Curry

Dive into the vibrant flavors of this Gluten-Free Thai Green Curry, a wholesome and aromatic dish perfect for dinner any night of the week. Made with a fragrant blend of gluten-free Thai green curry paste, creamy coconut milk, and fresh vegetables like zucchini, red bell peppers, carrots, and snow peas, this recipe offers a delicious balance of spice and sweetness. Customize it with tender chicken or tofu for a versatile, protein-packed option that caters to both meat lovers and vegetarians. Finished with fresh Thai basil, a splash of lime juice, and a hint of tamari or fish sauce, this curry is bursting with authentic Thai flavors. Quick to prepare in just 40 minutes, it’s served beautifully over fluffy white or jasmine rice, creating a hearty and satisfying gluten-free meal that’s sure to impress. Perfect for those seeking a healthy, flavorful dinner idea!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Thai green curry paste (gluten-free)
• 1 can Coconut milk (full-fat)
• 1 cup Vegetable broth (gluten-free)
• 1 pound Chicken breast or tofu (cubed)
• 1 medium Zucchini (sliced into half-moons)
• 1 medium Red bell pepper (sliced into thin strips)
• 1 medium Carrot (thinly sliced)
• 1 cup Snow peas
• 0.5 cup Thai basil leaves
• 2 tablespoons Lime juice
• 1 tablespoon Fish sauce (gluten-free, optional for non-vegetarian version)
• 1 tablespoon Tamari (gluten-free soy sauce, substitute for fish sauce, if vegan)
• 1 teaspoon Brown sugar or coconut sugar
• 4 cups Cooked white rice or jasmine rice (gluten-free)

Directions

Step 1

Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat.

Step 2

Add the gluten-free Thai green curry paste and stir-fry for 1-2 minutes until fragrant.

Step 3

Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring to a gentle simmer.

Step 4

Add the cubed chicken breast or tofu, and cook for 5-7 minutes until the chicken is cooked through or the tofu is heated thoroughly.

Step 5

Add the sliced zucchini, red bell pepper, carrot, and snow peas to the skillet. Stir well to coat the vegetables in the sauce.

Step 6

Simmer the curry for 8-10 minutes, or until the vegetables are tender but still crisp.

Step 7

Stir in the Thai basil leaves, lime juice, fish sauce (if using), tamari, and brown sugar. Adjust seasoning to taste.

Step 8

Serve the curry hot over cooked white or jasmine rice. Garnish with extra Thai basil leaves if desired.

Nutrition Facts

Serving size	2304.2 grams (2304.2g)

Amount per serving	% Daily Value*
Calories	2430

Total Fat 56.90g	73%
Saturated Fat 35.40g	177%
Polyunsaturated Fat 0.50g
Cholesterol 386mg	129%
Sodium 4194mg	182%
Total Carbohydrate 288.40g	105%
Dietary Fiber 20.30g	73%
Total Sugars 28.50g
Protein 182.00g	364%

Vitamin D 59IU	295%
Calcium 511mg	39%
Iron 23mg	129%
Potassium 3637mg	77%

*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: 21.4%

Protein: 30.4%

Carbs: 48.2%