Fragrant Chicken Curry

Name: Fragrant Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Dairy-Free, Gluten-Free
Ingredients: 2 TB olive oil; 7 oz mushrooms, thickly sliced; 4 skinless and deboned chicken thighs (approx. 14 oz) (we use Butcher Box meat); 1.8 oz red Thai curry paste; 7 oz full-fat coconut milk; 2.8 oz sugar snap peas; 2.1 oz corn kernels, defrosted if using frozen; Handful fresh cilantro, chopped to finish; Sea salt; Freshly ground black pepper; 2 servings of cooked cauli-rice or cauli-mash, to serve (optional; not included in macros here)

If you’re craving Indian food but want to keep it gluten-free and dairy-free, then you’ll love this dish. It’s easy to throw together and has tons of vegetables and flavor with tender, juicy chicken.

This is a great, midweek meal that takes no time at all to throw together and really delivers exotic flavors! If you are living very low carb, serve this fragrant chicken curry over cauliflower rice or courgetti. If not, enjoy these with a grain-free base, like rice or rice noodles.

Chef Tips

I fry mushrooms the mushrooms first here as you have a better chance of getting them caramelized if the pan is not overcrowded. I add them back in right at the end just to warm through.
If you are living very low carb, omit the sugar snap peas and corn, as these vegetables tend to be higher in carbs than vegetables like spinach, kale, broccoli, and cauliflower.
This recipe will work with green Thai curry paste as well – as long as you use full-fat, tinned coconut milk to achieve a lovely exotic flavor!

Serves 2

Fragrant Chicken Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

If you’re craving Indian food but want to keep it gluten-free and dairy-free, then you’ll love this dish. It’s easy and quick to throw together and has tons of vegetables and flavor with tender, juicy chicken.

Ingredients

2 TB olive oil
7 oz mushrooms, thickly sliced
4 skinless and deboned chicken thighs (approx. 14 oz) (we use Butcher Box meat)
1.8 oz red Thai curry paste
7 oz full-fat coconut milk
2.8 oz sugar snap peas
2.1 oz corn kernels, defrosted if using frozen
Handful fresh cilantro, chopped to finish
Sea salt
Freshly ground black pepper
2 servings of cooked cauli-rice or cauli-mash, to serve (optional; not included in macros here)

Instructions

Heat a drizzle of olive oil in a large non-stick pan or wok and fry the mushrooms over high heat until golden and caramelized. Transfer to a bowl for now.
Chop the chicken thighs into smaller pieces.
Return the same pan used for the mushrooms to the heat. Add another drizzle of olive oil and fry the chicken over high heat until they are golden and caramelized all over. Add in the red curry paste and fry for a minute before adding the coconut milk.
Bring to a boil, then reduce to medium-high heat and leave to simmer for 10-12 minutes. Add the sugar snap peas and corn in the last 3-4 minutes. Just before serving, return the mushrooms to the mixture to warm through. Season the curry with salt and pepper.
Serve the curry with cauli-rice or cauli mash and don’t forget to sprinkle on plenty of finely chopped cilantro.