Soy-Free Red Thai Curry
Dive into vibrant flavors with this Soy-Free Red Thai Curry, a wholesome twist on a classic favorite designed for those avoiding soy without sacrificing taste. This aromatic dish showcases a colorful medley of fresh vegetables—red bell pepper, carrot, zucchini, and broccoli florets—simmered in a rich coconut milk base infused with bold red curry paste, zesty lime juice, fragrant ginger, and garlic. Perfectly balanced with a touch of sweetness from brown sugar and finished with fresh basil, this curry is a feast of flavor and texture. Quick and easy with just 15 minutes of prep and 30 minutes of cooking, it’s ideal for busy weeknight dinners or cozy family meals. Serve over fluffy jasmine rice and garnish with lime wedges for a refreshing citrus kick! Whether you're craving comfort food or exploring Thai cuisine, this soy-free option is sure to delight your palate.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium, chopped Red onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 medium, sliced Red bell pepper
- 1 large, julienned Carrot
- 1 medium, sliced Zucchini
- 2 cups Broccoli florets
- 3 tablespoons Red curry paste
- 1 can (13.5 oz) Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 0.5 cup, chopped Fresh basil leaves
- 4 for serving Lime wedges
- 2 cups, cooked Jasmine rice
Instructions
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the chopped red onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red bell pepper, carrot, zucchini, and broccoli florets to the skillet. Stir-fry the vegetables for 5 minutes until they begin to soften.
Add the red curry paste to the vegetables, stirring well to coat them evenly.
Pour in the coconut milk and vegetable broth, stirring to combine.
Bring the mixture to a simmer and let it cook for 10-15 minutes until the vegetables are tender.
Stir in the lime juice, brown sugar, and salt, adjusting seasoning to taste.
Remove from heat and stir in the fresh basil leaves.
Serve the curry hot over cooked jasmine rice with lime wedges on the side for squeezing.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5858 mg | 255% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 70.4 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2295 mg | 49% | |
*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.
