Gluten-Free Thai Vegetable Curry
Dive into the vibrant flavors of Thailand with this Gluten-Free Thai Vegetable Curry, a wholesome and aromatic dish that's as comforting as it is nourishing. Packed with colorful vegetables like zucchini, broccoli, carrots, and bell peppers, this dairy-free and gluten-free recipe features the rich creaminess of coconut milk paired with the bold intensity of red curry paste. Fresh ginger, garlic, and lime juice elevate the curry with bright, zesty notes, while tamari adds a subtle umami kick. Perfect for a quick weeknight dinner, this one-pot meal comes together in under 40 minutes and can be served over fragrant jasmine rice for a hearty, satisfying experience. Whether you're catering to dietary needs or simply craving flavorful homemade Thai cuisine, this easy curry is a must-try that will delight your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste (gluten-free)
- 13.5 ounces Full-fat coconut milk
- 1.5 cups Vegetable broth (gluten-free)
- 2 medium Carrot, sliced
- 1 large Red bell pepper, thinly sliced
- 1 medium Zucchini, chopped
- 2 cups Broccoli florets
- 2 cups Baby spinach
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Tamari (gluten-free soy sauce)
- 0.25 cup Fresh cilantro, chopped
- 2 cups Jasmine rice (optional, for serving)
- to taste Salt
- to taste Black pepper
Instructions
In a large pot or deep skillet, heat the coconut oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk and vegetable broth, stirring to combine and bring the mixture to a gentle simmer.
Add the sliced carrots, red bell pepper, zucchini, and broccoli florets to the pot.
Simmer the vegetables in the curry for 10-12 minutes, or until they are tender but not overcooked.
Stir in the baby spinach, allowing it to wilt for about 1-2 minutes.
Add freshly squeezed lime juice, tamari, salt, and pepper to taste. Stir well to combine.
Remove the curry from heat and garnish with fresh cilantro.
Serve the curry hot over cooked jasmine rice if desired.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5280 mg | 230% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 40.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3069 mg | 65% | |
*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.
