Nut-Free Green Chicken Curry

Experience the vibrant flavors of Thailand with this Nut-Free Green Chicken Curry, a creamy and aromatic dish perfect for those with nut allergies. Made with tender chicken thighs simmered in a luscious coconut milk base, this curry features fragrant green curry paste, fresh herbs like coriander and basil, and a touch of zesty lime. Crunchy red bell pepper and zucchini slices add texture and a pop of color, while crushed lemongrass and lime leaves elevate the dish with authentic, citrusy undertones. Ready in just under an hour, this easy, homemade green curry is packed with bold flavors and free from common allergens, making it a wholesome option for the whole family. Serve it with fluffy steamed rice or naan to soak up every last drop of this tantalizing sauce!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 2 tablespoons Coconut oil
• 1 large Onion
• 3 cloves Garlic cloves
• 1 inch piece Fresh ginger root
• 3 tablespoons Green curry paste
• 400 ml Coconut milk
• 200 ml Chicken stock
• 1 stalk Lemongrass stalk
• 3 leaves Lime leaves
• 1 bunch Fresh coriander (cilantro)
• 10 leaves Fresh basil leaves
• 1 whole Lime
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 chilies Bird's eye chilies
• 1 large Red bell pepper
• 1 medium Zucchini

Directions

Step 1

Dice the chicken thighs into bite-sized pieces and set aside.

Step 2

Peel and finely chop the onion, garlic, and ginger. Set aside.

Step 3

Slice the red bell pepper and zucchini into thin strips. Set aside.

Step 4

In a large saucepan over medium heat, warm the coconut oil.

Step 5

Add the chopped onion, garlic, and ginger to the saucepan. Sauté for about 2-3 minutes until the onion becomes translucent.

Step 6

Stir in the green curry paste and cook for another 1-2 minutes until the paste becomes fragrant.

Step 7

Add the chicken pieces to the saucepan, stirring to coat them well with the curry paste mixture.

Step 8

Pour in the coconut milk and chicken stock. Stir well to combine.

Step 9

Crush the lemongrass stalk and add it to the saucepan along with the lime leaves.

Step 10

Bring the curry to a gentle simmer and cook for about 15 minutes until the chicken is cooked through.

Step 11

Add the sliced red bell pepper, zucchini, and bird's eye chilies to the curry. Simmer for an additional 5-7 minutes until the vegetables are tender.

Step 12

Season the curry with salt and sugar. Adjust to taste.

Step 13

Finely chop the coriander and basil leaves, reserving a few leaves for garnish. Add them to the curry and stir well.

Step 14

Remove the lemongrass stalk and lime leaves from the curry before serving.

Step 15

Squeeze the juice of one lime into the curry and stir to combine.

Step 16

Garnish the curry with reserved coriander and basil leaves before serving. Enjoy your Nut-Free Green Chicken Curry with steamed rice or naan.

Nutrition Facts

Serving size	1931.7 grams (1931.7g)

Amount per serving	% Daily Value*
Calories	1899

Total Fat 90.20g	116%
Saturated Fat 39.90g	200%
Polyunsaturated Fat 0.70g
Cholesterol 637mg	212%
Sodium 5735mg	249%
Total Carbohydrate 125.00g	45%
Dietary Fiber 12.30g	44%
Total Sugars 65.10g
Protein 148.60g	297%

Vitamin D 35IU	175%
Calcium 327mg	25%
Iron 15mg	83%
Potassium 3150mg	67%

*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: 42.6%

Protein: 31.2%

Carbs: 26.2%