Soy-Free Thai Vegetable Curry
Dive into the vibrant and aromatic flavors of this Soy-Free Thai Vegetable Curry, a wholesome twist on a classic dish that's perfect for those avoiding soy. Featuring a medley of fresh vegetables like zucchini, broccoli, and red bell peppers simmered in a creamy coconut milk base infused with soy-free red curry paste, this recipe delivers bold flavors without compromise. Fragrant notes of garlic, ginger, and lime juice elevate the dish, while a sprinkle of fresh cilantro adds the perfect finishing touch. Serve it over a bed of fluffy jasmine or basmati rice for a satisfying, colorful meal that's ready in just 45 minutes. Whether you're seeking a vegan-friendly dinner, a soy-free alternative, or simply craving a comforting curry, this recipe checks all the boxes for a hearty and delicious Thai-inspired experience.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely chopped
- 3 large Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste (soy-free)
- 14 ounces Full-fat coconut milk
- 1.5 cups Vegetable stock
- 2 medium Carrot, thinly sliced
- 1 large Red bell pepper, sliced into strips
- 1 medium Zucchini, halved and sliced into half-moons
- 2 cups Broccoli florets
- 2 cups Baby spinach
- 1 tablespoon Lime juice
- 1 teaspoon Coconut sugar (optional, for sweetness)
- 0.5 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 servings Cooked jasmine or basmati rice (for serving)
Instructions
Heat the coconut oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the soy-free red curry paste to the skillet and cook for 1–2 minutes, stirring constantly to release its aromas.
Pour in the coconut milk and vegetable stock. Stir well to combine and bring to a simmer.
Add the sliced carrots, red bell pepper, and zucchini. Simmer for 5–7 minutes until the vegetables are beginning to soften.
Stir in the broccoli florets and continue to simmer for another 5 minutes, until the broccoli is tender but still bright green.
Add the baby spinach and stir until wilted, about 1–2 minutes.
Stir in the lime juice, coconut sugar (if using), and salt. Adjust seasonings to taste.
Remove from heat and sprinkle with fresh cilantro for garnish.
Serve hot with cooked jasmine or basmati rice on the side. Enjoy your vibrant, soy-free Thai vegetable curry!
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 298.1 g | 108% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 51.9 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3924 mg | 83% | |
*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.
