Keto Thai Vegetable Curry
Indulge in the vibrant flavors of this Keto Thai Vegetable Curry, a wholesome and satisfying low-carb dish that’s perfect for a weeknight dinner or meal prep. Packed with nutrient-rich vegetables like zucchini, bell peppers, broccoli, and spinach, this curry comes alive with the bold, aromatic blend of garlic, ginger, and keto-friendly red curry paste. Simmered in creamy full-fat coconut milk and a light vegetable broth, it delivers a luscious, dairy-free base that pairs harmoniously with hints of zesty lime and a touch of soy sauce or coconut aminos for added depth. Ready in just 35 minutes, this comforting and nutritious recipe is easy to customize and ideal for anyone following a keto lifestyle. Serve it steaming hot, topped with fresh basil and sesame seeds, alongside keto cauliflower rice for the ultimate Thai-inspired feast!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, finely grated
- 3 tablespoons Red curry paste (ensure keto-compliant)
- 1 can (13.5 oz) Coconut milk (full-fat, canned)
- 1 cup Vegetable broth (low-carb, unsweetened)
- 1 medium Zucchini, chopped into bite-sized pieces
- 1 medium Bell pepper, sliced (red, green, or yellow)
- 1.5 cups Broccoli florets
- 2 cups Baby spinach
- 1 tablespoon Soy sauce or coconut aminos
- 1 tablespoon Lime juice
- 0.5 teaspoon Sweetener (like erythritol or monk fruit), optional
- 2 tablespoons Fresh basil leaves, chopped (optional for garnish)
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Heat coconut oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute to release its aromas.
Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a simmer.
Add the chopped zucchini, sliced bell pepper, and broccoli florets to the skillet. Stir to coat the vegetables in the curry sauce.
Cover the skillet and simmer for 10-12 minutes, or until the vegetables are tender but not mushy.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Season the curry with soy sauce (or coconut aminos), lime juice, and optional sweetener. Adjust seasoning to taste.
Serve the curry in bowls and garnish with fresh basil leaves and sesame seeds, if desired.
Enjoy your Keto Thai Vegetable Curry on its own or with a side of low-carb cauliflower rice!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 583 mg | 12% | |
*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.
