Nut-Free Authentic Thai Red Curry

Delight your taste buds with this Nut-Free Authentic Thai Red Curry, a rich and flavorful dish that captures the true essence of Thai cuisine without the common allergen. Perfectly balanced with creamy coconut milk, tender slices of chicken, and a medley of red bell pepper, lime leaves, and aromatic Thai red curry paste, this recipe delivers bold flavors in every bite. The nut-free twist ensures it's accessible to those with dietary restrictions, while signature seasonings like fish sauce, soy sauce, and fresh basil lend an irresistible depth of flavor. Ready in just 40 minutes, this vibrant curry is served over fluffy jasmine rice, making it the ultimate weeknight dinner or special occasion meal. Whether you're craving Thai takeout flavors at home or looking for a versatile crowd-pleaser, this nut-free red curry is a must-try recipe!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Vegetable oil
• 400 ml Coconut milk (unsweetened, full-fat)
• 500 grams Chicken breast, sliced
• 1 medium Onion, sliced
• 1 medium Red bell pepper, sliced
• 3 tablespoons Thai red curry paste (nut-free)
• 2 tablespoons Fish sauce
• 1 tablespoon Soy sauce (ensure nut-free)
• 2 teaspoons Brown sugar
• 4 pieces Lime leaves
• 1 cup Fresh basil leaves
• 2 tablespoons Chopped cilantro
• 3 cups Jasmine rice, cooked

Directions

Step 1

Heat the vegetable oil in a large saucepan or wok over medium heat.

Step 2

Add the sliced onion and sauté for 2-3 minutes until it begins to soften.

Step 3

Stir in the Thai red curry paste and cook for 1-2 minutes until fragrant.

Step 4

Add the sliced chicken breast to the pan and cook for 5-6 minutes, stirring frequently, until the chicken is mostly cooked through.

Step 5

Pour the coconut milk into the pan, stirring to combine with the chicken and paste.

Step 6

Add the sliced red bell pepper, fish sauce, soy sauce, and brown sugar. Stir everything together.

Step 7

Tear the lime leaves into halves and add them to the curry.

Step 8

Reduce the heat to low and let the curry simmer for about 10-15 minutes, or until the chicken is fully cooked and the bell pepper has softened.

Step 9

Remove the pan from heat and stir in most of the fresh basil leaves, reserving a few for garnish.

Step 10

Serve the curry hot over jasmine rice, garnished with the remaining basil leaves and chopped cilantro.

Nutrition Facts

Serving size	2011.4 grams (2011.4g)

Amount per serving	% Daily Value*
Calories	3209

Total Fat 145.00g	186%
Saturated Fat 95.30g	476%
Polyunsaturated Fat 16.80g
Cholesterol 425mg	142%
Sodium 3866mg	168%
Total Carbohydrate 288.90g	105%
Dietary Fiber 19.50g	70%
Total Sugars 34.90g
Protein 192.80g	386%

Vitamin D 25IU	125%
Calcium 339mg	26%
Iron 26mg	142%
Potassium 3446mg	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: 40.4%

Protein: 23.9%

Carbs: 35.8%