Dairy-Free Authentic Thai Red Curry
Experience the vibrant flavors of Thailand with this **Dairy-Free Authentic Thai Red Curry**, a wholesome and satisfying dish brimming with fresh vegetables and aromatic herbs. Crafted with creamy coconut milk, bold red curry paste, and a medley of crisp bell peppers, zucchini, and sugar snap peas, this recipe delivers a perfect balance of spicy, tangy, and slightly sweet flavors. Enhanced with zesty lime juice, savory soy sauce, and a hint of brown sugar, every bite is a celebration of authentic Thai cuisine. Finished with fragrant Thai basil and a sprinkle of fresh cilantro, this curry is served over fluffy jasmine rice for the ultimate comforting yet healthy meal. Ready in just 45 minutes, it’s a delicious, dairy-free dinner option that’s perfect for anyone seeking a plant-based twist on classic Thai flavors.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 Shallots, thinly sliced
- 2 Bell peppers, sliced
- 2 Carrots, thinly sliced
- 1 cup Sugar snap peas
- 1 Zucchini, sliced
- 400 ml Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 0.5 cup Thai basil leaves
- 0.5 teaspoon Kosher salt
- 0.25 cup Fresh cilantro, for garnish
- 4 cups Jasmine rice, cooked
Instructions
In a large pan or wok, heat the coconut oil over medium heat.
Add the red curry paste, garlic, ginger, and shallots, stirring continuously for 2-3 minutes until the shallots are translucent and the paste is fragrant.
Add the sliced bell peppers, carrots, sugar snap peas, and zucchini. Stir-fry the vegetables for about 5 minutes, allowing them to soften slightly.
Pour in the coconut milk and vegetable broth, stirring to combine with the spices and vegetables.
Add lime juice, soy sauce, and brown sugar. Stir well to ensure all ingredients are thoroughly mixed. Bring the mixture to a gentle simmer.
Continue to cook for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
Add Thai basil leaves and salt, stirring to incorporate the herbs into the curry. Allow to simmer for an additional 2 minutes.
Taste and adjust seasoning as needed, adding more soy sauce or sugar according to preference.
Serve the curry hot over warm jasmine rice, garnished with fresh cilantro.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 441.2 g | 160% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 74.7 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3228 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
