Fructose Free Dairy Free Lemongrass Chicken Coconut Curry
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Learn more →Ingredients
4 servings
For the curry
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 stalks lemongrass, tough outer layers removed, tender inner stalks finely minced
- 1 tbsp fresh ginger, peeled and finely grated
- 3 cloves garlic, minced
- 1 medium shallot, finely diced
- 2 tbsp red curry paste
- 2 tbsp coconut oil
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp coconut sugar
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp salt, plus more to taste
For serving
- 4 cups cooked jasmine rice, for serving
- ¼ cup fresh cilantro leaves, for serving
- 1 lime, cut into wedges, for serving
- 1 fresh red chili, thinly sliced (optional)
Instructions
- 1
Heat the coconut oil in a large 12-inch skillet or wok over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
- 2
Add the lemongrass, ginger, and garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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