Paleo Thai Vegetable Curry
Experience the bold, vibrant flavors of this Paleo Thai Vegetable Curry, a wholesome and satisfying dish that's perfect for fans of clean eating and bright, aromatic meals. This recipe pairs a rich and creamy coconut milk base with a harmonious blend of Thai red curry paste, fresh ginger, and garlic, creating a sauce that's both spicy and savory. Seasonal vegetables like zucchini, carrots, broccoli, and red bell pepper are simmered to tender perfection, while optional fish sauce and lime juice add depth and zest to the dish. Garnished with fresh cilantro and served over fluffy cauliflower rice, this Paleo-friendly recipe is gluten-free, dairy-free, and free of added sugars or preservatives. With just 15 minutes of prep and 25 minutes to cook, this quick and easy Thai-inspired curry is your ticket to a comforting, nutrient-packed meal that doesn't compromise on flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste (Paleo-compliant, no sugar or preservatives)
- 14 ounces full-fat coconut milk
- 1 cup vegetable broth (Paleo-compliant)
- 2 medium zucchini, chopped
- 2 medium carrot, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon fish sauce (Paleo-compliant, optional for depth of flavor)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 3 tablespoons fresh cilantro, chopped
- 4 cups cauliflower rice (optional, for serving)
Instructions
Heat a large skillet or saucepan over medium heat and add the coconut oil.
Once the oil is melted and shimmering, add the diced onion. Sauté for 3-4 minutes until the onion is translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, stirring frequently to avoid burning.
Add the Thai red curry paste to the pan and stir well to combine with the aromatics. Cook for another minute to activate the flavors.
Pour in the coconut milk and Paleo-compliant vegetable broth. Stir until the curry paste is fully incorporated into the liquids.
Bring the mixture to a gentle simmer, then add the zucchini, carrot, red bell pepper, broccoli, and mushrooms. Stir to coat the vegetables in the curry sauce.
Cover the skillet and let the vegetables simmer for 10-12 minutes, or until they are tender but not mushy.
Reduce the heat and stir in the fresh lime juice, optional fish sauce, sea salt, and black pepper. Adjust flavor as needed by adding more lime juice or salt.
Turn off the heat and sprinkle chopped fresh cilantro over the top of the curry.
Serve the curry hot over cauliflower rice for a complete Paleo meal, or enjoy it as is. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4401 mg | 191% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 57.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 494 mg | 38% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5635 mg | 120% | |
*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.
