Sugar-Free Thai Yellow Curry
Dive into the vibrant, complex flavors of Sugar-Free Thai Yellow Curry—a wholesome twist on a classic favorite! This recipe bursts with fresh vegetables, creamy unsweetened coconut milk, and an aromatic blend of yellow curry paste, garlic, and ginger, all crafted without added sugars. Packed with colorful carrots, bell peppers, zucchini, baby corn, and protein-rich tofu, this dish is perfect for nourishing weeknight meals or impressing guests with its bold, authentic taste. Ready in just 40 minutes, it's a simple yet satisfying option that pairs beautifully with jasmine rice or stands on its own as a hearty, guilt-free meal. Whether you're following a sugar-free diet or simply love fresh, Thai-inspired cuisine, this curry recipe is a must-try for its irresistible flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Thai yellow curry paste (sugar-free)
- 2 cups Coconut milk (unsweetened, full fat)
- 1 cup Vegetable broth
- 2 medium Carrots, sliced
- 2 medium Bell peppers, cut into strips
- 1 medium Zucchini, sliced
- 1 cup Baby corn, halved
- 1 block Firm tofu, cubed
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked jasmine rice (optional for serving)
Instructions
Heat the coconut oil in a large 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 1-2 minutes until fragrant.
Add the Thai yellow curry paste and cook for another 1-2 minutes, stirring constantly to release the aromas.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
Add the sliced carrots, bell peppers, zucchini, and baby corn. Simmer for 10-12 minutes until the vegetables are tender but not overcooked.
Gently fold in the cubed tofu and continue cooking for an additional 3-5 minutes to warm through.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
Remove from heat and garnish with fresh cilantro, if desired.
Serve hot over cooked jasmine rice or enjoy on its own as a hearty, sugar-free Thai curry.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 44.7 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2086 mg | 160% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 4477 mg | 95% | |
*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.
