Gluten-Free Thai Coconut Red Curry with Chicken
A cozy, vibrant one-pot meal bursting with rich flavor. Juicy chicken, crisp vegetables, and a creamy coconut-curry broth come together effortlessly for an easy weeknight dinner that tastes like it simmered all afternoon.
Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Ingredients:
- 1 lb boneless, skinless chicken thighs or cutlets, sliced into bite-sized pieces
- 1 tbsp coconut oil
- 1 small red bell pepper, sliced into strips
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 3 tbsp Thai red curry paste (check label for certified gluten-free)
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup gluten-free chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1 tbsp fresh lime juice
- Handful fresh Thai basil (or sweet Italian basil) leaves
- Cooked jasmine rice, for serving
Instructions:
1. Sizzle Paste: Heat coconut oil in a deep skillet or Dutch oven over medium heat. Add red curry paste, minced garlic, and grated ginger. Fry for 1–2 minutes, stirring constantly until fragrant and oil separates slightly.
2. Simmer Liquids: Pour in full-fat coconut milk and chicken broth, whisking until paste is completely incorporated into a smooth sauce. Stir in fish sauce and brown sugar.
3. Poach Chicken & Veggies: Bring sauce to a gentle simmer. Add sliced chicken, bell peppers, and zucchini. Simmer uncovered over medium-low heat for 10–12 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender-crisp.
4. Finish & Serve: Remove pan from heat. Stir in lime juice and fresh basil leaves so they wilt gently into the warm sauce. Serve hot ladled over bowls of steamed jasmine rice.
