Fructose Free Thai Green Curry with Chicken

Total time45 min

Prep time15 min

Cook time30 min

4.9

(7)

Fructose Free Thai Green Curry with Chicken

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
2 tbsp coconut oil
3 tbsp green curry paste
2 cans (13.5 oz each) full-fat coconut milk
1 cup chicken broth
2 tbsp fish sauce
1 tbsp palm sugar or light brown sugar
4 fresh kaffir lime leaves, center rib removed and leaves thinly sliced
1 stalk lemongrass, bottom 4 inches only, bruised
1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
1 red bell pepper, seeded and sliced into thin strips
Ingredient note
A 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.
1 cup fresh thai basil leaves
2 tbsp fresh lime juice (from about 1 lime)

For serving

cooked jasmine rice, for serving
1 fresh red chili, thinly sliced (optional)
lime wedges, for serving (optional)

Instructions

1
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the green curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
2
Pour in one can of coconut milk and stir to fully incorporate the paste, scraping up any bits from the bottom of the pan. Add the lemongrass stalk and kaffir lime leaves, then bring to a gentle simmer.

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