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Gluten-Free Thai Green Coconut Chicken Curry
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Prep Time:
40 minutes
Total Time:
40 minutes
Create a zesty lime and coconut curry with a perfect balance of spice, sweetness, and fresh vegetables.
Ingredients:
  • 2 teaspoons vegetable oil
  • 2 shallots, sliced
  • 2 tablespoon gluten-free Thai green curry paste
  • 1 large red bell pepper, cut into large matchstick pieces
  • 1 cup unsalted chicken broth
  • 1 tablespoon cornstarch
  • 1 cup canned light unsweetened coconut milk (not cream of coconut)
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon gluten-free reduced-sodium soy sauce
  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 bag (12 oz) frozen sugar snap peas
  • 2 tablespoons fresh lime juice
  • 4 cups hot cooked brown rice
  • 2 sprigs basil, leaves cut thinly
Instructions:
  • Heat oil in a 10-inch skillet over medium heat. Sauté shallots and curry paste for about 3 minutes until shallots are translucent. Add bell pepper and cook for an additional 3 minutes until soft.
  • Whisk together 1/4 cup of broth and cornstarch in a small bowl; set aside.
  • In a skillet, combine the remaining broth, coconut milk, sugar, fish sauce, and soy sauce. Bring to a boil over medium-high heat. Add chicken and frozen peas and bring back to a boil. Cook and stir for 8 to 10 minutes until the chicken is cooked through. In the last 2 minutes, stir in the cornstarch mixture and cook until thickened. Finish by stirring in the lime juice.
  • Divide the steaming rice among 8 bowls and top with fragrant curry. Finish with a sprinkle of fresh basil for a burst of flavor.

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