Sugar-Free Thai Red Curry
Experience the bold, aromatic flavors of Thailand with this Sugar-Free Thai Red Curry, a wholesome and nourishing dish that's perfect for those looking to enjoy a sugar-free take on a classic favorite. Made with creamy unsweetened coconut milk, sugar-free red curry paste, and a medley of fresh vegetables like carrots, bell peppers, zucchini, and mushrooms, this recipe is both vibrant and satisfying. Enhanced with fragrant garlic, ginger, and freshly chopped herbs like Thai basil and cilantro, each spoonful is a burst of authentic flavor. Serve it over steamed rice or cauliflower rice for a delicious gluten-free and customizable meal. Ready in just 35 minutes, this quick and healthy Thai red curry is ideal for weeknight dinners or meal prep for the week. Perfect for anyone seeking a low-sugar, dairy-free, and potentially vegan-friendly dish without skimping on taste, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 3 tablespoons Red curry paste (sugar-free)
- 1 can (13.5 oz) Unsweetened coconut milk
- 1 cup Vegetable broth (low-sodium, sugar-free)
- 2 medium Carrot
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 cup Mushrooms (baby bella or white button)
- 1 can (8 oz), drained Bamboo shoots (optional)
- 1 teaspoon, minced Fresh ginger
- 2 cloves, minced Garlic
- 1 tablespoon Lime juice
- 1 tablespoon Fish sauce (optional, omit for vegan)
- 2 tablespoons Soy sauce or tamari (gluten-free, sugar-free)
- 1 handful Fresh Thai basil leaves
- 1 handful, chopped Fresh cilantro
- 3 cups (for serving) Cooked rice or cauliflower rice
Instructions
Heat the coconut oil in a large saucepan or wok over medium heat.
Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add the sugar-free red curry paste to the pan and stir well, cooking for another 1-2 minutes to release its aroma.
Slowly pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Slice the carrots, red bell pepper, zucchini, and mushrooms into bite-sized pieces. Add them to the pan along with the bamboo shoots if using.
Simmer the curry for 10-15 minutes, or until the vegetables are tender but still have a slight bite.
Stir in the lime juice, soy sauce or tamari, and fish sauce (if using). Taste and adjust seasoning as needed.
Remove from heat and stir in fresh Thai basil leaves and chopped cilantro for garnish.
Serve the curry hot over a bed of cooked rice or cauliflower rice for a low-carb option.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6483 mg | 282% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 36.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1026 mg | 79% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3474 mg | 74% | |
*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.
