Soy-Free Thai Green Curry
Experience the vibrant flavors of Thailand with this Soy-Free Thai Green Curry recipe, perfect for those seeking allergy-friendly meals without compromising on taste. Made from scratch, this aromatic curry features a homemade green curry paste blending fresh cilantro, Thai basil, lemongrass, and lime for authentic depth. Paired with creamy coconut milk and colorful vegetables like carrots, zucchini, and bell peppers, it’s a nourishing dish that’s as visually stunning as it is flavorful. Quick to prepare in under an hour, this soy-free delight is served over fluffy jasmine rice and garnished with lime wedges and more fresh cilantro for an irresistible finish. Ideal for weeknight dinners or entertaining, this dish brings the magic of Thai cuisine right to your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 Lemongrass stalk (finely chopped)
- 2 Green chilies (adjust to taste, de-seeded for less heat)
- 1 cup Fresh cilantro (stems and leaves, roughly chopped)
- 1 cup Thai basil leaves (chopped)
- 2 tablespoons Lime juice
- 1 Zest of one lime
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 2 cups Coconut milk (full-fat)
- 1 cup Vegetable stock
- 2 Carrots (sliced into thin rounds)
- 1 Zucchini (sliced into half moons)
- 1 Red bell pepper (sliced)
- 1 cup Snow peas (trimmed)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 cups Cooked jasmine rice (for serving)
- 4 Lime wedges (for garnish)
- 2 tablespoons Chopped fresh cilantro (for garnish)
Instructions
In a blender or food processor, combine the garlic, grated ginger, lemongrass, green chilies, cilantro, Thai basil, lime juice, lime zest, ground coriander, and ground cumin. Blend into a smooth paste; add a splash of water if needed to help it blend.
In a large skillet or pot, heat the coconut oil over medium heat. Add the green curry paste and sauté for 2-3 minutes until fragrant.
Stir in the coconut milk and vegetable stock. Bring to a gentle simmer, mixing well to combine.
Add the carrots, zucchini, and red bell pepper to the pot. Simmer for 10 minutes, stirring occasionally, until the vegetables are tender but still vibrant and slightly crisp.
Stir in the snow peas, salt, and black pepper. Simmer for an additional 2-3 minutes to cook the snow peas.
Taste and adjust seasonings if needed (add more lime juice or salt to balance flavors).
Serve the curry over warm jasmine rice. Garnish with lime wedges and chopped fresh cilantro.
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1959 mg | 85% | |
| Total Carbohydrate | 405.5 g | 147% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 46.0 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 879 mg | 68% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 4617 mg | 98% | |
*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.
