Thai Green Curry Chicken

I am a curry lover and I love all kinds of curry. Likewise, Thai green curry chicken is definitely my favourite Thai curry. Besides, they consider green curry as the greatest well-liked traditional curry in Thailand. It differs from the curries of other countries by its green colour and sweetness. Usually, spiciness differs depending on the cook’s palate. And green curry tends to be more aromatic and spicier than the gentler red curries and yellow curry. Furthermore, it is also spicier than other types of Thai curries like Panang curry, Massaman curry, and sour curry. Normally, they use chicken, roasted duck, beef, pork, or seafood in Thai green curry. Plus they add fresh ingredients comprising of coconut milk, Thai green curry paste, soy sauce, fish sauce and sugar. Then they add vegetables like Thai eggplant, bamboo shoots, asparagus, eggplant, aubergine, peas and beans to the dish.

Thai Green Curry Chicken Gluten Free

Gluten Free Thai Green Curry Chicken

This is an all versatile dish, you can include any of your favourite meat and vegetables in this delicious curry. For my gluten free Thai green curry chicken, my main ingredients are chicken breasts, green beans and peas. Cooked in an aromatic homemade Thai green curry paste. Alternatively, you can also use skinless and boneless chicken thighs. Traditionally, in addition to chicken, they use beef, lamb or pork as popular meat options. As well as prawns as the popular seafood option for Thai green curry. However, if you are vegan or vegetarian, you can also use tofu as a substitute for meat and seafood. Likewise, my green curry recipe is not only gluten free. But also corn free, dairy free, egg free, nut free and low carb.

You may also like my other gluten free curry recipes:

Thai Green Curry Chicken Gluten Free
Thai Green Curry Chicken Gluten Free
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5 from 1 vote

Thai Green Curry Chicken

This aromatic Thai green curry chicken is the most well-liked traditional curry in Thailand. It is uniquely green colour, sweet and spicy.
Course Dinner, Lunch, Main
Cuisine Thai
Diet Gluten Free
Keyword Chicken, Corn Free, Curry, Dairy Free, Egg Free, Gluten Free, Low Carb, Nut Free, One Pot, Poultry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 451.82kcal
Author Daphne Goh

Ingredients

Instructions

  • Heat up a wok with 4 tablespoons of extra virgin olive oil on medium heat. Add the green curry paste and tomato and stir-fry for 3 minutes or until aromatic.
  • Add the chicken and stir-fry for 5 minutes. Then add the coconut milk and bring to a boil, then turn the heat to low and simmer lightly for 15 minutes.
  • Add the fish sauce, soy sauce and stevia to the curry and stir well.
  • Add the baby peas and baby beans to the curry and bring to a boil and turn off the heat once the curry is boiling so that the vegetables will not overcook.
  • Serve with steamed basmati rice and lime wedges.

Notes

Allergens: Soy and Fish.
Nutrition Facts
Thai Green Curry Chicken
Serving Size
 
1 people
Amount per Serving
Calories
451.82
% Daily Value*
Fat
 
27.64
g
43
%
Saturated Fat
 
14.35
g
90
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1.93
g
Monounsaturated Fat
 
8.78
g
Cholesterol
 
106.67
mg
36
%
Sodium
 
1024.24
mg
45
%
Potassium
 
977.64
mg
28
%
Carbohydrates
 
12.65
g
4
%
Fiber
 
3.55
g
15
%
Sugar
 
4.07
g
5
%
Protein
 
40.64
g
81
%
Vitamin A
 
658.29
IU
13
%
Vitamin C
 
24.46
mg
30
%
Calcium
 
49.6
mg
5
%
Iron
 
4.01
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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