Dairy-Free Thai Green Curry
Dive into the world of bold and aromatic flavors with this Dairy-Free Thai Green Curry that's perfect for plant-based eaters and anyone looking to enjoy a vibrant, wholesome meal. Made with creamy, full-fat coconut milk, fragrant Thai green curry paste, and fresh vegetables like carrots, zucchini, and spinach, this dish strikes the ideal balance between rich, earthy flavors and bright, zesty undertones. Minced lemongrass, grated ginger, and garlic add depth, while lime juice and Thai basil deliver the signature tangy, herbal notes that make green curry so irresistible. Served over fluffy jasmine rice or tender rice noodles, this quick 40-minute recipe is gluten-free adaptable and packed with nutrients, making it a deliciously healthy dinner option. Whether you're entertaining or indulging in a cozy night in, this satisfying curry will transport your taste buds straight to the heart of Thailand!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Thai green curry paste
- 1 can (13.5 oz) Canned coconut milk (full-fat)
- 1 cup Vegetable broth
- 1 stalk Lemongrass stalk, minced
- 1 tablespoon Ginger, grated
- 3 cloves Garlic, minced
- 2 medium Carrot, sliced
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 2 cups Baby spinach
- 0.5 cup Basil leaves (Thai basil if available)
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 4 servings Cooked jasmine rice or rice noodles (for serving)
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the Thai green curry paste and sauté for 1-2 minutes until fragrant.
Add the minced lemongrass, grated ginger, and minced garlic. Stir and cook for another 1-2 minutes.
Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring to a gentle simmer.
Add the carrots and allow to simmer for 5 minutes.
Add the sliced red bell pepper and zucchini. Continue cooking for another 7-10 minutes, or until the vegetables are tender but still vibrant.
Stir in the baby spinach and fresh basil leaves. Cook for 2 minutes until the spinach is wilted.
Season the curry with soy sauce, lime juice, and brown sugar. Taste and adjust the seasoning if needed.
Remove the curry from the heat and let it rest for 2-3 minutes to allow the flavors to meld.
Serve hot over steamed jasmine rice or rice noodles, and garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 36.6 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3558 mg | 76% | |
*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.
