Nut-Free Thai Yellow Curry
Dive into the vibrant flavors of this Nut-Free Thai Yellow Curry, a dish that combines the comforting warmth of traditional Thai cuisine with allergy-friendly adaptations. Packed with nutrient-rich vegetables like potatoes, carrots, zucchini, and red bell peppers, and infused with aromatic notes of ginger, garlic, turmeric, and nut-free Thai yellow curry paste, this recipe delivers a rich, creamy flavor without compromising dietary needs. The velvety base of full-fat coconut milk and vegetable broth makes the curry irresistibly indulgent, while a splash of lime juice and soy sauce adds tangy depth. Perfect for meal prep or weeknight dinners, this one-pot dish is ready to serve over fluffy cooked rice, topped with optional fresh cilantro for a refreshing finish. Quick to prepare in under an hour, this nut-free and optionally gluten-free Thai yellow curry is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Thai yellow curry paste (nut-free)
- 1 14-ounce can Coconut milk (full-fat)
- 1 cup Vegetable broth
- 2 medium Potatoes, peeled and cubed
- 2 medium Carrots, sliced
- 1 medium Zucchini, chopped
- 1 large Red bell pepper, sliced
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 4 cups Rice (cooked, for serving)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the nut-free Thai yellow curry paste, ground turmeric, and ground cumin. Stir well to coat the onions and release the flavors.
Pour in the coconut milk and vegetable broth. Stir until the curry paste is fully incorporated into the liquid.
Add the cubed potatoes and sliced carrots to the pot. Bring to a simmer, cover, and cook for 15 minutes until the potatoes start to soften.
Stir in the chopped zucchini and red bell pepper. Cook for another 10 minutes until all vegetables are tender.
Add the lime juice, soy sauce (or tamari), and salt. Stir to combine and adjust seasoning to taste.
Serve the curry hot over a bed of cooked rice. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 394.8 g | 144% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 45.5 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5462 mg | 116% | |
*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.
