Nut-Free Thai Green Curry
Delight your taste buds with this vibrant Nut-Free Thai Green Curry, a flavorful twist on a classic dish that's safe for those with nut allergies. Packed with fresh vegetables like zucchini, red bell pepper, carrots, and baby spinach, this recipe creates a nutrient-rich rainbow of color and texture in every bite. A fragrant blend of garlic, ginger, and nut-free green curry paste simmers in creamy coconut milk and vegetable broth to deliver authentic Thai-inspired flavors. Sweetened with a touch of brown sugar and balanced with lime juice, it's a perfectly harmonious dish that's ready in just 40 minutes. Served over fluffy jasmine rice and optionally garnished with Thai basil leaves, this easy nut-free recipe is ideal for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (minced)
- 3 tablespoons Green curry paste (check for nut-free brand)
- 14 ounces Canned coconut milk (full-fat)
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Brown sugar
- 2 medium Zucchini (sliced into half-moons)
- 1 large Red bell pepper (sliced)
- 2 medium Carrots (thinly sliced into rounds)
- 2 cups Baby spinach
- 10 leaves Thai basil leaves (optional, for garnish)
- 1 large Lime (juiced)
- 4 cups Cooked jasmine rice (to serve)
Instructions
Heat a large skillet or wok over medium heat and add the coconut oil.
Once the oil is hot, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Stir in the green curry paste and cook for another 1 minute to enhance the flavors.
Pour in the coconut milk and vegetable broth, stirring to mix the curry paste evenly.
Add the soy sauce and brown sugar, stirring to combine. Allow the mixture to come to a gentle simmer.
Add the sliced zucchini, red bell pepper, and carrots to the skillet. Cover and simmer for 10-12 minutes, stirring occasionally, until the vegetables are tender.
Stir in the baby spinach and allow it to wilt for 1-2 minutes.
Remove the skillet from heat and squeeze in the lime juice. Stir well to distribute the acidity.
Taste and adjust seasoning if needed (e.g., more soy sauce for saltiness, lime juice for acidity).
Serve the curry over warm jasmine rice and garnish with fresh Thai basil leaves, if desired.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 409.2 g | 149% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 48.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3904 mg | 83% | |
*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.
