Low Carb Thai Vegetable Curry
Dive into the bold flavors of this Low Carb Thai Vegetable Curry, a healthy and satisfying dish that's perfect for weeknight dinners or meal prep. Packed with nutrient-rich vegetables like zucchini, broccoli, spinach, and red bell pepper, this aromatic curry combines the creaminess of coconut milk with the zesty kick of Thai red curry paste, ginger, and garlic. Gluten-free soy sauce or coconut aminos enhance the flavor profile, while fresh lime juice and chopped basil add a bright, refreshing finish. Ready in just 40 minutes, this vibrant curry is designed to be both comforting and light, especially when served over cauliflower rice. Whether you're following a low-carb diet or simply craving bold, Thai-inspired cuisine, this veggie-packed masterpiece brings warmth and nourishment to your table.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 tablespoons Thai red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 cup vegetable broth
- 1 medium, sliced into half-moons zucchini
- 1 medium, thinly sliced red bell pepper
- 1 cup broccoli florets
- 2 cups, fresh spinach
- 1 tablespoon lime juice
- 1 tablespoon soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons, chopped fresh basil
- 0.5 teaspoon, or to taste salt
- 0.25 teaspoon, or to taste pepper
- 2 cups cauliflower rice (optional, for serving)
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Add the Thai red curry paste and cook for 1 minute, stirring frequently to release its aroma.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the zucchini, red bell pepper, and broccoli to the skillet. Simmer for 10-12 minutes, or until the vegetables are tender.
Stir in the fresh spinach and cook for 2-3 minutes, until wilted.
Add the lime juice, soy sauce (or coconut aminos), chopped basil, salt, and pepper. Stir to mix well. Adjust seasoning as needed.
Serve the curry hot on its own or over cauliflower rice for a low-carb option.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 65.1 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3174 mg | 68% | |
*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.
