Nut-Free Thai Red Curry
Savor the vibrant flavors of this Nut-Free Thai Red Curry, a wholesome twist on the classic Southeast Asian comfort dish, perfect for those with nut allergies! Packed with colorful vegetables like carrots, red bell peppers, zucchini, and mushrooms, this creamy curry features the aromatic blend of garlic, ginger, and nut-free Thai red curry paste simmered in rich coconut milk and vegetable broth. A splash of lime juice and soy sauce balances the flavors, while fresh basil adds a touch of herbal freshness. Quick to prepare in just 40 minutes, this recipe is a family-friendly weeknight dinner when served over fluffy jasmine rice. Whether you're looking for a comforting meal or simply exploring Thai cuisine, this nut-free variation will be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Thai red curry paste (ensure it's nut-free)
- 2 cups Coconut milk (full-fat)
- 1 cup Vegetable broth
- 1 large Carrot, thinly sliced
- 1 large Red bell pepper, thinly sliced
- 1 medium Zucchini, chopped
- 1 cup Mushrooms, sliced
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sugar
- 1 cup Fresh basil leaves, chopped
- 4 cups Cooked jasmine rice (for serving)
- 4 pieces Lime wedges (for garnish)
Instructions
Heat a large pan or wok over medium heat and add the coconut oil.
Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant.
Stir in the nut-free Thai red curry paste and cook for another 1-2 minutes to release its flavors.
Pour in the coconut milk and vegetable broth, stirring well to combine.
Bring the mixture to a gentle simmer, then add the sliced carrots, red bell peppers, zucchini, and mushrooms.
Simmer the curry for 10-15 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
Stir in the lime juice, soy sauce, and sugar. Taste and adjust seasoning if needed.
Add the fresh basil leaves, saving some for garnish if desired. Stir to combine and cook for another 1-2 minutes.
Remove the pan from heat and let the curry sit for a minute to allow the flavors to meld.
Serve the curry hot over bowls of cooked jasmine rice. Garnish with lime wedges and additional basil leaves if desired.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 406.3 g | 148% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 48.7 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 624 mg | 48% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 4761 mg | 101% | |
*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.
