Dairy-Free Thai Yellow Curry
Dive into the vibrant flavors of Dairy-Free Thai Yellow Curry—a wholesome and creamy dish brimming with the warmth of aromatic yellow curry paste, enriched by the natural richness of full-fat coconut milk. This dairy-free and vegan-friendly recipe is packed with an array of nutrient-rich vegetables like sweet potatoes, carrots, zucchini, and red bell pepper, along with your choice of protein—pan-fried tofu or chickpeas—to suit any dietary preference. Simmered to perfection with hints of fresh lime, cilantro, and optional sweetness from brown sugar, this comforting curry pairs beautifully with fluffy jasmine rice for a satisfying meal that's perfect for weeknight dinners or meal prep. Ready in just 45 minutes, it’s a quick and easy way to enjoy the authentic taste of Thai cuisine without dairy.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons yellow curry paste
- 2 cups full-fat coconut milk
- 1 cup vegetable stock
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, sliced
- 1 medium zucchini, chopped
- 1 medium red bell pepper, sliced
- 1 medium onion, diced
- 1 block or can tofu, cubed and pan-fried (or chickpeas for a vegan protein)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar (optional)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 cups jasmine rice, cooked
Instructions
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté until softened and translucent, about 3 minutes.
Stir in the yellow curry paste and cook for an additional 1-2 minutes to release its aroma.
Pour in the coconut milk and vegetable stock. Stir until the curry paste is fully combined into the liquid.
Add the diced sweet potatoes and sliced carrots. Simmer for 10 minutes, uncovered, until the vegetables begin to soften.
Add the zucchini, red bell pepper, and tofu (or chickpeas). Simmer for another 10–15 minutes, or until all the vegetables are tender and the sauce has thickened slightly.
Stir in lime juice, chopped cilantro, brown sugar (if using), sea salt, and black pepper. Adjust salt and sweetness to taste.
Remove from heat and let the curry rest for a couple of minutes before serving.
Serve the curry over jasmine rice, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
3483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 384.9 g | 140% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 58.0 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1500 mg | 115% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4963 mg | 106% | |
*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.
