Gluten-Free Thai Green Curry with Jasmine Rice

Why You’ll Love This Recipe

• Light, fresh, and fragrant green curry with Thai basil and zesty lime.
• Foolproof method for blooming curry paste for restaurant-level depth.
• Gluten-free by design, with clear brand-agnostic swaps and label tips.
• Flexible protein: succulent chicken or crispy-edged tofu—your call.

Grocery List

• Produce: Thai basil, limes, red bell pepper, zucchini, broccoli, sugar snap peas, kaffir lime leaves (optional), red chili (optional)
• Dairy: None (this recipe is dairy-free)
• Pantry: Jasmine rice, unsweetened coconut milk (gluten free), coconut oil, gluten-free Thai green curry paste, gluten-free fish sauce, low-sodium chicken or vegetable stock (gluten free), palm or light brown sugar, kosher salt, cornstarch (for tofu option)

Full Ingredients

Jasmine Rice

• 1 1/2 cups (285 g) jasmine rice
• 2 1/4 cups (540 ml) water
• 1/4 tsp kosher salt (optional)

Curry Base

• 1 can (13.5 oz/400 ml) unsweetened coconut milk (gluten free)
• 2 tbsp coconut oil, divided (use 1 tbsp to bloom paste; reserve 1 tbsp for tofu sear or as needed)
• 3–4 tbsp gluten-free Thai green curry paste (adjust to heat preference)
• 1 cup (240 ml) gluten-free low-sodium chicken or vegetable stock
• 3–4 kaffir lime leaves, torn (optional but highly recommended)
• 1 lime: 1 tsp finely grated zest + 2 tbsp fresh juice
• 1–2 tsp palm sugar or light brown sugar, to taste

Protein (choose one)

• Chicken: 1 lb (450 g) boneless, skinless thighs, thinly sliced; 1/2 tsp kosher salt
• Tofu: 14 oz (400 g) extra-firm tofu, pressed 15 minutes and cubed; 1 tbsp gluten-free cornstarch; pinch of salt

Vegetables

• 1 small red bell pepper, thinly sliced (about 1 cup / 120 g)
• 1 small zucchini, halved and sliced (about 1 cup / 120 g)
• 1 heaping cup broccoli florets (about 1 1/2 cups / 150 g)
• 1 cup sugar snap peas, strings removed (about 100 g)
• 1 small carrot, thinly sliced (about 1/2 cup / 60 g)

Finish & Serving

• 1 cup loosely packed Thai basil leaves
• 2 tbsp gluten-free fish sauce (plus more to taste)
• Extra lime wedges and thinly sliced red chili (optional)
• Steamed jasmine rice, for serving

Step-by-Step Instructions

Step 1: Cook fluffy jasmine rice

Rinse the rice in cool water, swishing with your fingers, until the water runs mostly clear. Combine 1 1/2 cups rice, 2 1/4 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce to low, and cook for 12 minutes. Turn off the heat and rest, covered, for 10 minutes. Fluff with a fork.

Step 2: Prep the protein

For chicken: Pat dry and thinly slice the thighs; season with 1/2 tsp kosher salt. For tofu: Press the tofu between paper towels or a clean kitchen towel for 15 minutes to remove moisture. Cut into 3/4-inch cubes, toss with 1 tbsp cornstarch and a pinch of salt. Heat 1 tbsp coconut oil in a large saucepan or Dutch oven over medium-high; sear tofu, turning occasionally, until golden on most sides (6–8 minutes). Transfer to a plate.

Step 3: Slice the vegetables

Prep the vegetables so they cook evenly: thin slices for bell pepper and carrot; half-moons for zucchini; bite-size broccoli florets; string the snap peas. Tear the kaffir lime leaves if using, and finely grate 1 tsp lime zest.

Step 4: Bloom the curry paste for depth

Open the coconut milk and spoon off roughly 1/2 cup of the thick cream from the top. In the same pot used for tofu (or a clean pot if using chicken), heat 1 tbsp coconut oil over medium-high. Add the 1/2 cup coconut cream and 3–4 tbsp green curry paste. Cook, stirring constantly, until the paste turns glossy, darkens slightly, and smells intensely aromatic (2–3 minutes). This step develops flavor and helps the sauce emulsify.

Step 5: Build the coconut-lime broth

Whisk in the remaining coconut milk and 1 cup stock. Add the lime zest and torn kaffir lime leaves. Bring to a gentle simmer—aim for 90–95°C (195–205°F). Avoid a hard boil to keep the coconut milk from splitting.

Step 6: Cook the protein gently

For chicken: Slide in the sliced chicken and simmer gently until just cooked through, 6–8 minutes, or until it reaches 74°C (165°F). For tofu: Return the seared tofu to the pot in the last 2 minutes of simmering to warm through without overcooking.

Step 7: Add vegetables in stages

Add broccoli and carrot first; simmer 3–4 minutes. Add bell pepper, zucchini, and snap peas; cook 2–3 minutes more until the vegetables are crisp-tender and brightly colored. Adjust heat to maintain a gentle simmer.

Step 8: Season, finish with basil, and serve

Stir in 2 tbsp gluten-free fish sauce and 1–2 tsp sugar, then add 2 tbsp lime juice. Taste and adjust: more fish sauce for saltiness, a pinch more sugar for balance, or extra lime for brightness. Turn off the heat and fold in Thai basil leaves so they wilt but stay vibrant. Serve immediately over fluffy jasmine rice with extra lime wedges and chili slices if desired.

Pro Tips

• Check labels: ensure both the fish sauce and green curry paste are certified gluten free.
• Blooming the paste in coconut cream unlocks deep, restaurant-style flavor and a stable, glossy sauce.
• Keep it gentle: a soft simmer prevents coconut milk from breaking. If it does, reduce heat and whisk in a splash of stock.
• Stage your veg: add firmer vegetables first, tender ones last, for crisp-tender texture and vivid color.
• For extra-crispy tofu, air-dry cubes 10 minutes after pressing, then toss with cornstarch and sear in a nonstick pan.

Variations

• Vegetarian/Vegan: Use tofu and swap fish sauce for gluten-free vegan fish sauce or gluten-free tamari plus an extra squeeze of lime.
• Seafood: Substitute 1 lb peeled shrimp; simmer 2–3 minutes at Step 6 until pink and opaque.
• Eggplant Lover’s: Add 2 cups Thai eggplant or small diced globe eggplant; cook with the broccoli stage for 5–6 minutes.

Storage & Make-Ahead

Refrigerate curry and rice separately in airtight containers for up to 4 days. Reheat gently on the stove over low heat until steaming; avoid boiling. If the sauce thickens in the fridge, loosen with a few tablespoons of stock or water. Freeze curry (without basil) up to 2 months; add fresh basil after reheating. Cooked rice freezes well up to 1 month; thaw and steam to re-fluff.

Nutrition (per serving)

Approximate values including rice. With chicken: 720 kcal; 30 g fat; 75 g carbs; 28 g protein; 4 g fiber; 1,050 mg sodium (varies with fish sauce/brand). With tofu: 650 kcal; 28 g fat; 77 g carbs; 18 g protein; 5 g fiber; 950 mg sodium. Values are estimates and will vary by brand and exact produce size.