Nut-Free Thai Chicken Green Curry

Savor the vibrant flavors of this Nut-Free Thai Chicken Green Curry, a wholesome twist on the classic Thai dish that's perfect for those with nut allergies. Packed with tender slices of chicken, a medley of fresh vegetables like zucchini, bamboo shoots, and bell peppers, and infused with the aromatic blend of lemongrass, kaffir lime leaves, and nut-free green curry paste, every bite bursts with authentic Thai goodness. Lush coconut milk forms the creamy base, while fish sauce and a touch of brown sugar balance the dish with savory and sweet undertones. Ready in just 40 minutes, this curry is ideal for busy weeknights or as a crowd-pleaser for gatherings. Serve over fluffy jasmine rice for a comforting, gluten-free, and nut-free meal that doesn't compromise on flavor.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 ml Coconut milk
• 3 tablespoons Green curry paste (ensure nut-free)
• 500 grams Chicken breast, sliced thinly
• 2 tablespoons Vegetable oil
• 1 Lemongrass stalk, crushed
• 3 Kaffir lime leaves
• 200 grams Bamboo shoots, drained
• 1 Zucchini, sliced
• 1 Red bell pepper, julienned
• 2 tablespoons Fish sauce
• 1 teaspoon Brown sugar
• 1 handful Fresh basil leaves
• 4 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

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

Step 2

Add the green curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Step 3

Pour in half of the coconut milk and stir well until the green curry paste is fully incorporated. Let it simmer for 2 minutes.

Step 4

Add the sliced chicken breast and stir to coat with the curry mixture. Cook for 5-7 minutes, or until the chicken is no longer pink.

Step 5

Add the remaining coconut milk, crushed lemongrass stalk, and kaffir lime leaves to the pan. Stir to combine.

Step 6

Mix in the bamboo shoots, zucchini, and red bell pepper. Simmer for 10 minutes, or until the vegetables are tender but still crisp.

Step 7

Stir in the fish sauce and brown sugar, tasting the curry and adjusting seasoning as needed.

Step 8

Remove from heat and garnish with fresh basil leaves.

Step 9

Serve hot with cooked jasmine rice on the side or enjoy on its own!

Nutrition Facts

Serving size	2445.3 grams (2445.3g)

Amount per serving	% Daily Value*
Calories	2749

Total Fat 49.40g	63%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 16.80g
Cholesterol 400mg	133%
Sodium 3768mg	164%
Total Carbohydrate 386.80g	141%
Dietary Fiber 14.10g	50%
Total Sugars 47.80g
Protein 194.30g	389%

Vitamin D 6IU	30%
Calcium 385mg	30%
Iron 22mg	123%
Potassium 4572mg	97%

*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: 16.1%

Protein: 28.1%

Carbs: 55.9%