Dairy-Free Thai Green Curry with Chicken and Coconut Rice
A flavorful and aromatic Thai green curry made with chicken, vegetables, and coconut milk, served with fluffy coconut rice. This recipe is entirely dairy-free, making it suitable for those with lactose intolerance or dairy allergies.
Ingredients
- about 680 g Chicken Breast
- 3 tbsp Green Curry Paste
- 2 cans Coconut Milk
- 1 can Bamboo Shoots
- 2 medium Bell Peppers (Red & Green)
- 0.5 cup Thai Basil
- 2 tbsp Fish Sauce (or soy sauce for vegetarian)
- 1 tbsp Brown Sugar
- 2 tbsp Lime Juice
- 4 cups Coconut Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the chicken breast into bite-sized pieces.
- 2Heat a large skillet or wok over medium-high heat. Add the green curry paste and cook for 1-2 minutes until fragrant.
- 3Add the chicken and cook until browned.
- 4Pour in the coconut milk, bamboo shoots, and bell peppers. Bring to a simmer.
- 5Stir in the fish sauce (or soy sauce), brown sugar, and lime juice.
- 6Simmer for 15-20 minutes, or until the sauce has thickened and the vegetables are tender.
- 7Stir in the Thai basil just before serving.
- 8Serve hot with coconut rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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