Nut‑free Thai red chicken curry
A fragrant, nut‑free Thai red curry with tender chicken, aubergine and courgette in creamy coconut—quick enough for a weeknight.
This nut‑free Thai red curry hits all the right notes—creamy coconut, fragrant herbs and a proper hit of chilli without a trace of nuts. It’s quick enough for a midweek supper but flavoursome enough to impress guests.
The trick is to fry the curry paste first to bloom the spices, then simmer gently so the coconut milk stays silky. Use gluten‑free staples listed here if you need to avoid wheat as well.
Ingredients
- 600 g chicken thigh, boneless, skinless
- 400 ml coconut milk — use full‑fat for best texture
- 45 ml nut-free Thai red curry paste
- 30 ml vegetable oil
- 1 brown onion — large, thinly sliced
- 4 garlic cloves — finely sliced or minced
- 2 lemongrass stalks — outer leaves removed, bruised with back of knife
- 25 g fresh ginger — finely grated
- 30 ml gluten-free fish sauce
- 15 ml gluten-free tamari — for extra seasoning (optional)
- 15 ml soft brown sugar
- 1 red pepper — thinly sliced
- 1 courgette — half‑moon slices about 1cm thick
- 1 aubergine — cut into 2–3cm chunks
- 150 g chestnut mushrooms — halved if large
- 150 g sugar snaps — trimmed
- 15 g fresh coriander — leaves roughly chopped
- 10 g fresh basil — Thai basil if available
- 2 limes — juice of 1, wedges to serve
- salt — to taste
Instructions
Trim excess fat from the chicken and slice into bite‑sized pieces. Prepare the vegetables: thinly slice the brown onion, slice the red pepper, cut the aubergine into 2–3cm chunks, slice the courgette into half moons, halve or trim the chestnut mushrooms and trim the sugar snaps. Peel and grate the fresh ginger and peel and mince the garlic.
Heat the vegetable oil in a large frying pan or wok over a medium‑high hob. Add the brown onion, garlic cloves, fresh ginger and lemongrass stalks and fry, stirring, until the onion is soft and translucent.
Stir in the nut‑free Thai red curry paste and fry for 1–2 minutes until fragrant, stirring constantly to release the oils.
Add the chicken pieces and stir to coat in the paste. Cook for 3–4 minutes until the outside is sealed and there is no pink on the surface of the pieces.
Pour in the coconut milk, then add the gluten‑free fish sauce, gluten‑free tamari and soft brown sugar. Stir, bring to a gentle simmer (not a rolling boil) and add the aubergine.
Reduce the heat to medium‑low and simmer gently, uncovered, for 10 minutes so the aubergine softens and the chicken cooks through.
Add the red pepper, courgette, chestnut mushrooms and sugar snaps. Simmer for a further 4–6 minutes until the vegetables are just tender but still bright and with some bite.
Remove the bruised lemongrass stalks. Stir in the juice of 1 lime and most of the fresh coriander and fresh basil, reserving a little for garnish. Taste and adjust seasoning with salt, extra gluten‑free fish sauce or lime as needed.
Ladle the curry into bowls, scatter the reserved herbs and serve with lime wedges. Serve with jasmine rice or noodles if you like (see tips).
Tips
- Choose a full‑fat coconut milk for richness; light versions can split and leave a thin sauce.
- When frying the paste, keep it moving and use medium heat — burnt paste will make the whole dish bitter.
- Make ahead: curry flavours improve after a few hours in the fridge. Reheat gently over a low hob so the coconut milk doesn’t separate.
- Storage: keep chilled in an airtight container for up to 3 days. Freeze in portions for up to 1 month; defrost slowly in the fridge before reheating.
- If serving to guests with tree‑nut allergy, double‑check that your store‑bought curry paste and fish sauce are labelled nut‑free and gluten‑free where needed.
Substitutions
chicken thigh, boneless, skinless → prawns, shelled (add at the last 3–4 minutes of cooking)
Stays closechicken thigh, boneless, skinless → firm tofu, pressed and cubed (pan‑fry first for texture)
Noticeably differentcoconut milk → light coconut milk (same quantity) — sauce will be thinner and less creamy
Noticeably differentnut-free Thai red curry paste → green curry paste (same quantity) — a greener, more herbaceous curry
Noticeably different
Nutrition
Per serving · estimated
- 530
- Calories
- 36 g
- Protein
- 24 g
- Carbs
- 32 g
- Fat
- 6 g
- Fibre
- 10 g
- Sugar
- 900 mg
- Sodium
FAQ
Is coconut allowed in a nut‑free recipe?
Most nut‑free policies accept coconut, and it’s used here. If someone has a specific coconut allergy, replace the coconut milk with a suitable oat or soya cooking alternative and expect a different texture and flavour.
How can I make this vegetarian?
Swap the chicken for firm tofu (pressed and pan‑fried) and replace gluten‑free fish sauce with a mix of gluten‑free tamari and a little mushroom stock for savouriness.
Why fry the curry paste first?
Frying the paste releases essential oils and mellows raw spice flavours. Skipping this step gives a harsher, less developed taste.
Can I make this milder or hotter?
Reduce the paste to make it milder or add a chopped fresh chilli or a teaspoon of chilli oil to increase the heat. Adjust gradually and taste as you go.
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