Gluten-Free Thai Yellow Curry
Experience the bold, aromatic flavors of Thailand in every spoonful of this Gluten-Free Thai Yellow Curry. Perfect for those with dietary restrictions, this recipe combines a fragrant, gluten-free yellow curry paste with creamy coconut milk and gluten-free vegetable broth to create a rich, velvety base. A colorful medley of fresh vegetables – including carrots, Yukon Gold potatoes, cauliflower, and red bell peppers – offers a satisfying combination of textures and nutrients. Enhancing the authentic taste are hints of tamari, fresh lime juice, and a touch of sugar, balancing sweet and savory notes beautifully. Ready in just 45 minutes, this easy-to-make curry pairs perfectly with fluffy jasmine rice or your favorite gluten-free alternative. Garnish with fresh basil for an elegant finish, and treat yourself to a restaurant-quality meal at home! This recipe is not only delicious but also ideal for anyone seeking vibrant, gluten-free Thai cuisine.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Yellow curry paste (gluten-free)
- 2 cups Coconut milk (full-fat)
- 1 cup Vegetable broth (gluten-free)
- 2 medium Carrots, peeled and sliced into thin rounds
- 2 medium Yukon Gold potatoes, peeled and diced
- 2 cups Cauliflower florets
- 1 medium Red bell pepper, sliced into thin strips
- 1 teaspoon Sugar
- 1 tablespoon Tamari (gluten-free soy sauce)
- 1 tablespoon Lime juice (freshly squeezed)
- 0.25 cup Fresh basil leaves (optional, for garnish)
- 4 cups Cooked jasmine rice (or any gluten-free choice, for serving)
Instructions
Heat a large pot or deep skillet over medium heat, then add the coconut oil.
Once the oil is hot, add the gluten-free yellow curry paste and sauté for 2-3 minutes until fragrant, stirring frequently to avoid burning.
Pour in the coconut milk and gluten-free vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Add the carrots, potatoes, and cauliflower to the pot. Stir to coat the vegetables in the curry sauce. Cover the pot and let the vegetables simmer for 15 minutes, stirring occasionally.
Add the red bell pepper slices and let the curry cook for another 5-10 minutes, or until all vegetables are tender but not mushy.
Stir in the sugar, gluten-free tamari, and fresh lime juice. Adjust seasoning to taste, adding a bit more tamari if needed for saltiness.
Remove the pot from the heat and allow the curry to cool slightly. Serve hot over cooked jasmine rice or your favorite gluten-free rice alternative.
Garnish with fresh basil leaves, if desired, and enjoy your homemade Gluten-Free Thai Yellow Curry!
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 434.6 g | 158% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 40.6 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4555 mg | 97% | |
*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.
