Dairy-Free Thai Red Curry
Bold flavors meet creamy indulgence in this Dairy-Free Thai Red Curry—a vibrant, plant-based dish that’s as easy to make as it is delicious. Made with aromatic Thai red curry paste, rich coconut milk, and a medley of colorful vegetables like carrots, zucchini, and bell peppers, this recipe delivers authentic Thai cuisine without the dairy. Fresh ginger and garlic elevate the dish with a fragrant depth, while a splash of lime juice and a touch of brown sugar balance the flavors perfectly. Served over fluffy jasmine rice and garnished with basil, it’s the ultimate gluten-free and dairy-free comfort meal ready in just 45 minutes. Perfect for weeknight dinners or impressing guests, this Thai red curry is a flavorful celebration of health and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Thai red curry paste
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 can (13.5 oz) Full-fat coconut milk
- 1.5 cups Vegetable broth
- 2 units Carrots, sliced
- 1 unit Red bell pepper, sliced
- 1 unit Zucchini, sliced
- 2 cups Broccoli florets
- 1 tablespoon Lime juice
- 2 tablespoons Soy sauce or tamari (for gluten-free version)
- 1 tablespoon Brown sugar
- 0.25 cup Thai basil or regular basil, chopped
- 4 cups Cooked jasmine rice (optional, for serving)
Instructions
Heat the coconut oil in a large pan or wok over medium heat.
Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for 1 minute to release its flavors.
Add the coconut milk and vegetable broth. Stir well to combine until smooth.
Bring the mixture to a gentle simmer and add the carrots, red bell pepper, zucchini, and broccoli.
Cook the vegetables for 8-10 minutes, or until they are tender but still have a slight crunch.
Stir in the lime juice, soy sauce or tamari, and brown sugar. Taste and adjust seasoning if necessary.
Remove the curry from heat and stir in the chopped basil.
Serve hot over cooked jasmine rice, if desired, and garnish with extra basil for presentation.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 48.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3349 mg | 71% | |
*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.
