Soy-Free Thai Red Curry
Dive into the vibrant flavors of Southeast Asia with this delicious Soy-Free Thai Red Curry. Perfect for those avoiding soy, this recipe combines a medley of fresh vegetables—like red bell peppers, zucchini, and carrots—with aromatic ingredients such as garlic, ginger, lemongrass, and kaffir lime leaves. A rich and creamy coconut milk-based sauce infused with soy-free Thai red curry paste ties everything together, delivering a harmonious balance of spiciness and sweetness. Ready in just 35 minutes, this easy weeknight dinner is served over fluffy jasmine rice and topped with fresh cilantro for a refreshing finish. Packed with bold flavors and wholesome ingredients, this dairy-free, gluten-free curry is a true crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 1 medium Carrot, julienned or thinly sliced
- 1 small Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Thai red curry paste (soy-free)
- 14 ounces Coconut milk
- 1 cup Vegetable broth
- 1 tablespoon Lemongrass paste or stalk, smashed
- 2 leaves Kaffir lime leaves or zest of 1 lime
- 1 tablespoon Maple syrup
- 0.5 teaspoon Salt
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped, for garnish
- 4 cups Cooked jasmine rice, for serving
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the sliced onion and cook for 2-3 minutes until slightly soft.
Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
Stir in the curry paste and let it cook for another 1-2 minutes to release its flavors.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Add the lemongrass paste or smashed stalk and kaffir lime leaves (or lime zest). Stir well.
Toss in the red bell pepper, zucchini, carrot, and any other vegetables of choice. Bring the mixture to a gentle simmer.
Reduce heat and simmer uncovered for 12-15 minutes, stirring occasionally, until the vegetables are tender but not overcooked.
Stir in the maple syrup, salt, and lime juice. Adjust seasoning to taste.
Remove from heat, discard the kaffir lime leaves and lemongrass if used, and garnish with fresh cilantro.
Serve hot over cooked jasmine rice. Enjoy your soy-free Thai red curry!
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 411.4 g | 150% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 64.7 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2547 mg | 54% | |
*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.
