Soy-Free Authentic Thai Red Curry
Dive into the vibrant flavors of this Soy-Free Authentic Thai Red Curry, a delicious twist on the classic Thai dish that caters to dietary sensitivities while staying true to traditional techniques. This recipe features a rich blend of aromatic ingredients like lemongrass, galangal, and kaffir lime leaves, paired with a creamy coconut milk base for an irresistible depth of flavor. Soy-free tofu and a fish sauce substitute ensure inclusivity without compromising authenticity. Colorful vegetables like carrots, bell peppers, and zucchini add texture and visual appeal, while Thai basil provides a fragrant finish. Quick to prepare and perfect for pairing with jasmine rice or noodles, this gluten-free and soy-free red curry promises bold, comforting flavors in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 2 medium Shallots, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Galangal or ginger, thinly sliced
- 1 Lemongrass stalk, finely sliced
- 3 tablespoons Thai red curry paste (soy-free)
- 400 ml Coconut milk
- 200 ml Water or vegetable broth
- 4 Kaffir lime leaves
- 1 medium Carrot, thinly sliced
- 1 medium Red bell pepper, sliced
- 1 small Zucchini, sliced
- 220 grams Bamboo shoots, drained
- 300 grams Firm tofu, cubed (ensure soy-free)
- 2 tablespoons Fish sauce substitute
- 2 tablespoons Lime juice
- 1 tablespoon Palm sugar or coconut sugar
- 1 handful Thai basil leaves
- Salt, to taste
Instructions
Heat the coconut oil in a large pan over medium heat. Add the shallots and sauté until they become translucent, about 2-3 minutes.
Add the minced garlic, sliced galangal or ginger, and lemongrass. Stir-fry for another 2 minutes until aromatic.
Introduce the Thai red curry paste and stir continuously for 1-2 minutes to release the flavors of the paste.
Pour in the coconut milk and water or broth, and bring the mixture to a gentle simmer.
Add the kaffir lime leaves, sliced carrots, red bell pepper, and zucchini to the pan. Cook for 5 minutes until the vegetables start to soften.
Gently add the cubed tofu and bamboo shoots, stirring to coat them with the curry sauce.
Pour in the fish sauce substitute, lime juice, and palm sugar. Stir well and simmer for another 10 minutes, allowing the flavors to meld.
Taste and adjust seasoning with salt if necessary. Finally, add the Thai basil leaves and allow them to wilt in the curry.
Serve the Thai red curry hot, alongside steamed jasmine rice or noodles for a complete meal.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 70.5 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2309 mg | 178% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3836 mg | 82% | |
*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.
