Dairy-Free Authentic Thai Red Curry
Bring the vibrant flavors of Thailand to your table with this Dairy-Free Authentic Thai Red Curry! This tantalizing recipe combines the bold heat of red curry paste with the creamy richness of coconut milk, creating a perfectly balanced dish that’s packed with fresh, colorful vegetables like bell peppers, zucchini, and sugar snap peas. Infused with aromatic ginger, garlic, and Thai basil, each bite delivers an explosion of authentic Thai flavors without any dairy. Simmered to perfection in just 30 minutes, this curry is served over fluffy jasmine rice and garnished with fresh cilantro for a meal that’s as nourishing as it is delicious. Perfect for weeknight dinners or cozy weekends, this hearty vegan-friendly dish is a must-try for lovers of Thai cuisine!
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Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 Shallots, thinly sliced
- 2 Bell peppers, sliced
- 2 Carrots, thinly sliced
- 1 cup Sugar snap peas
- 1 Zucchini, sliced
- 400 ml Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 0.5 cup Thai basil leaves
- 0.5 teaspoon Kosher salt
- 0.25 cup Fresh cilantro, for garnish
- 4 cups Jasmine rice, cooked
Directions
Step 1
In a large pan or wok, heat the coconut oil over medium heat.
Step 2
Add the red curry paste, garlic, ginger, and shallots, stirring continuously for 2-3 minutes until the shallots are translucent and the paste is fragrant.
Step 3
Add the sliced bell peppers, carrots, sugar snap peas, and zucchini. Stir-fry the vegetables for about 5 minutes, allowing them to soften slightly.
Step 4
Pour in the coconut milk and vegetable broth, stirring to combine with the spices and vegetables.
Step 5
Add lime juice, soy sauce, and brown sugar. Stir well to ensure all ingredients are thoroughly mixed. Bring the mixture to a gentle simmer.
Step 6
Continue to cook for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
Step 7
Add Thai basil leaves and salt, stirring to incorporate the herbs into the curry. Allow to simmer for an additional 2 minutes.
Step 8
Taste and adjust seasoning as needed, adding more soy sauce or sugar according to preference.
Step 9
Serve the curry hot over warm jasmine rice, garnished with fresh cilantro.
Nutrition Facts
| Serving size | (2626.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2352.0 |
| Total Fat 35.6g | 0% |
| Saturated Fat 25.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3831.3mg | 0% |
| Total Carbohydrate 449.3g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 72.0g | |
| Protein 58.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 672.9mg | 0% |
| Iron 27.8mg | 0% |
| Potassium 3842.9mg | 0% |
Source of Calories