Sugar-Free Thai Vegetable Curry
Dive into the vibrant world of flavors with this Sugar-Free Thai Vegetable Curry, a wholesome and aromatic dish perfect for those seeking a healthy yet indulgent meal. Featuring a medley of fresh vegetables like zucchini, broccoli, snow peas, and carrots, this recipe pairs perfectly with a creamy, unsweetened coconut milk base infused with Thai red curry paste, garlic, and ginger for an authentic depth of flavor. Free from added sugars and easily adaptable for gluten-free diets with tamari, this curry bursts with refreshing notes of lime and the savory punch of soy sauce. Ready in under 40 minutes, it’s a quick and easy weeknight option that you can pair with jasmine rice, brown rice, or cauliflower rice for a satisfying finish. Whether you enjoy it mild or with an extra touch of heat from crushed red chili flakes, this nutritious and vibrant meal is a crowd-pleaser that’s sure to spice up your dinner routine!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 inch piece Fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1 can (13.5 oz) Coconut milk (unsweetened, full-fat)
- 1 cup Vegetable broth
- 2 medium Carrot, sliced into thin rounds
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 2 cups Broccoli florets
- 1 cup Snow peas
- 2 tablespoons Fresh lime juice
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoons Optional: Crushed red chili flakes for heat
Instructions
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the Thai red curry paste and stir well to combine, allowing it to cook for 1-2 minutes to release its flavors.
Pour in the unsweetened coconut milk and vegetable broth, stirring to combine.
Bring the mixture to a gentle simmer over medium heat.
Add the carrots and cook for 5 minutes, allowing them to slightly soften.
Stir in the red bell pepper, zucchini, broccoli florets, and snow peas. Simmer for an additional 8-10 minutes, or until all the vegetables are tender but still vibrant.
Stir in fresh lime juice and soy sauce (or tamari for gluten-free), adjusting to taste.
For extra heat, stir in crushed red chili flakes, if desired.
Turn off the heat and garnish with freshly chopped cilantro.
Serve immediately with steamed jasmine rice, brown rice, or cauliflower rice for a low-carb option.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3919 mg | 170% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 45.3 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3487 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.
