Eggless Thai Red Curry
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Learn more āIngredients
4 servings
For the curry
- 2 tbsp garlic-infused oil
- 1 Ā½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- Ā½ tsp kosher salt
- 2 tbsp thai red curry paste (check label ā choose a brand free of garlic and onion, or use a low fodmap-certified variety)
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp maple syrup
- 1 tbsp fresh lime juice
- 1 red bell pepper, seeded and sliced into thin strips
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 4 scallions, green tops only, thinly sliced
- Ā½ cup fresh thai basil leaves (or regular basil)
For serving
- 4 cups cooked jasmine rice
- lime wedges (optional)
- fresh red chili, thinly sliced (optional)
Instructions
- 1
Cook the jasmine rice according to package directions in a medium saucepan. Keep warm.
- 2
Heat the garlic-infused oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken pieces in a single layer, season with the salt, and cook undisturbed for 3 minutes, until the undersides are golden. Stir and continue cooking for 2 more minutes, until the chicken is opaque throughout with no pink at the center. Transfer to a plate and set aside.
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