Nut-Free Red Thai Curry
Get ready to savor the vibrant flavors of this Nut-Free Red Thai Curry, a bold yet allergy-friendly twist on the classic dish. Bursting with an array of colorful vegetables like bell peppers, zucchini, and broccoli, this plant-based curry is perfectly balanced with the richness of creamy coconut milk and the aromatic kick of Thai red curry paste. Sweetened with a hint of brown sugar and finished with fresh lime juice and basil leaves, each bite delivers a harmonious blend of sweet, savory, and tangy notes. Enjoy it served over fluffy jasmine rice for a wholesome, comforting meal that’s quick to prepare, taking only 40 minutes from start to finish. Whether you’re catering to dietary needs or simply seeking a delicious, nut-free dinner, this recipe guarantees a crowd-pleasing Thai-inspired experience.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 large, sliced Red bell pepper
- 1 large, sliced Carrot
- 1 medium, sliced Zucchini
- 1 cup Broccoli florets
- 3 tablespoons Thai red curry paste
- 14 ounces Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 medium, juiced Lime
- 0.5 cup, fresh Basil leaves
- 2 cups, cooked Jasmine rice
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the sliced red bell pepper, carrot, zucchini, and broccoli florets. Stir-fry for 4-5 minutes until they start to soften.
Add the Thai red curry paste to the vegetables and stir for about 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth. Stir to combine the paste with the liquid.
Add the soy sauce and brown sugar. Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, stirring occasionally, until the vegetables are tender.
Taste the curry and adjust seasoning if needed, adding more soy sauce for saltiness or brown sugar for sweetness.
Remove the curry from heat and stir in the lime juice and half of the basil leaves.
Serve hot over cooked jasmine rice and garnish with the remaining fresh basil leaves.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 65.6 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2144 mg | 46% | |
*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.
