Soy-Free Thai Yellow Curry
Indulge in the rich and aromatic flavors of this Soy-Free Thai Yellow Curry, a vibrant plant-based dish that's perfect for weeknight dinners or cozy gatherings. Featuring a creamy coconut milk base infused with yellow curry powder, ground turmeric, and fresh ginger, this curry is packed with wholesome vegetables like potatoes, carrots, red bell peppers, and zucchini for a hearty, nutrient-rich meal. Completely free of soy, this recipe is ideal for those with dietary restrictions while still delivering all the bold, comforting flavors of traditional Thai cuisine. Ready in just 45 minutes, this curry pairs beautifully with steamed jasmine rice and a sprinkle of fresh cilantro, creating an irresistible balance of warmth and freshness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Yellow curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Salt
- 14 ounces Full-fat coconut milk
- 2 cups Vegetable broth
- 2 medium Potatoes, diced into 1-inch cubes
- 2 medium Carrots, sliced into thin rounds
- 1 large Red bell pepper, sliced into strips
- 1 medium Zucchini, sliced into half-moons
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro leaves, chopped (optional garnish)
- 4 cups Jasmine rice, cooked (optional, for serving)
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the yellow curry powder, ground turmeric, and salt, stirring to coat the aromatics evenly with the spices.
Pour in the coconut milk and vegetable broth, stirring well to combine.
Add the diced potatoes and sliced carrots to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes.
Stir in the red bell pepper and zucchini. Continue to simmer for another 10-15 minutes, or until all the vegetables are tender.
Remove the pot from heat and stir in the lime juice.
Taste and adjust the seasoning with additional salt or lime juice, if needed.
Serve the curry hot, either on its own or over a bed of jasmine rice. Garnish with fresh cilantro leaves, if desired.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 41.8 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4402 mg | 94% | |
*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.
