Fructose Free Thai Red Curry Chicken with Basil
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp thai red curry paste
- 1 tbsp vegetable oil
- 1 medium 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.
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 1 cup loosely packed fresh thai basil leaves
For serving
- cooked jasmine rice, for serving
- lime wedges, for serving (optional)
- thinly sliced red chili, for serving (optional)
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the red curry paste and cook, stirring constantly, for about 1 minute, until fragrant and deepened in color.
- 2
Pour in about half the coconut milk (roughly 1/2 cup) and stir to combine with the paste, scraping up any paste stuck to the pan, until the mixture is smooth and beginning to bubble, about 1 minute.
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