Dairy Free Thai Coconut Chicken (Gluten Free)

Make this healthy and simple Dairy Free Thai Coconut Chicken for weeknight dinners! It's gluten free and can be served over rice or cauliflower rice for paleo

Free of: dairy, eggs, yeast, nuts, soy, cane sugar, corn

Course Main Dishes

Cuisine American

Keyword coconut chicken curry, thai chicken curry, thai coconut chicken

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 156kcal

Author Sarah Jane Parker

Ingredients

1 teaspoon sesame oil
1 teaspoon coconut oil
5 medium carrots peeled and sliced (1-1/2 cup sliced)
2 medium zucchini squash @ 2 cups chopped
1 red pepper chopped ( @ 1 cup)
1 small onion chopped
1 ½ pounds chicken breast
½ cup chicken stock
½ cup coconut milk canned
2 Tablespoons fresh lime juice
3 garlic cloves minced
2 Tablespoons Asian fish sauce
½ teaspoon ground ginger
½ teaspoon ground pepper
½ teaspoon ground mustard
½ teaspoon red pepper flakes more or less to taste
1 Tablespoons corn starch optional; you can use brown rice flour, arrowroot flour, tapioca flour, etc *
¼ cup chopped cilantro

Instructions

Heat the sesame oil and coconut oil a large skillet. Meanwhile, chop the carrots, zucchini, red pepper, and onion. Saute over medium heat until the vegetables start to get tender.
Cut the chicken into bite sized pieces and add to the skillet and cook until the chicken is cooked through and the vegetables are tender (not mushy).
While the chicken is cooking, in a mixing bowl, combine the chicken stock, coconut milk, lime juice, garlic, fish sauce, ginger, pepper, mustard, red pepper flakes, and (if using) brown rice flour. Pour the sauce mixture into the skillet with the chicken and veggies. Heat through and cook until the sauce thickens, about 5 minutes or so.
Stir in the chopped cilantro and serve over spaghetti squash "noodles". Enjoy!

Notes

If you are grain free or don't want to use a thickener, use arrowroot or skip the thickener and use less chicken stock to make it as thick or as thin as you like.

Nutrition