Dairy-Free Classic Thai Green Curry

Transport your taste buds to Thailand with this Dairy-Free Classic Thai Green Curry, a vibrant dish bursting with bold flavors and wholesome ingredients. This recipe swaps out dairy for creamy coconut milk, blending seamlessly with aromatic green curry paste, zesty kaffir lime leaves, and a medley of fresh vegetables like tender eggplant, crisp red bell pepper, and earthy bamboo shoots. Finished with a sprinkle of Thai basil and fresh cilantro, this curry delivers a rich and satisfying taste experience that's entirely plant-based. Perfect for weeknight dinners or meal prep, it’s quick to prepare in under an hour and best enjoyed over a bed of fluffy jasmine rice. Whether you're seeking a dairy-free dinner option or craving authentic Thai cuisine, this recipe is sure to become a household favorite.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 3 tablespoons green curry paste
• 14 ounces coconut milk
• 1 cup vegetable broth
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 3 fresh kaffir lime leaves
• 1 medium eggplant
• 1 large red bell pepper
• 1 cup bamboo shoots
• 1 cup thai basil leaves
• 0.5 cup fresh cilantro
• 1 lime
• 1 tablespoon vegetable oil

Directions

Step 1

Cut the eggplant into bite-sized cubes and slice the red bell pepper into thin strips.

Step 2

Heat 1 tablespoon of coconut oil in a large saucepan over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

Step 3

Pour in the coconut milk and vegetable broth, stirring to mix well with the curry paste. Bring to a gentle simmer.

Step 4

Add sugar, soy sauce, and kaffir lime leaves to the saucepan. Stir to combine.

Step 5

In a separate skillet, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the eggplant cubes and sauté for about 5 minutes until they begin to soften.

Step 6

Add the sautéed eggplant and red bell pepper strips to the saucepan with the curry sauce.

Step 7

Include bamboo shoots, and stir everything together. Let the curry simmer for about 10-12 minutes until the vegetables are tender.

Step 8

Turn off the heat and stir in the Thai basil leaves until they wilt. Add fresh cilantro for garnish.

Step 9

Squeeze the juice of one lime into the curry and give it a final stir.

Step 10

Serve hot over steamed jasmine rice and enjoy your dairy-free classic Thai green curry.

Nutrition Facts

Serving size	(1850.8g)

Amount per serving	% Daily Value*
Calories	1107.3

Total Fat 52.1g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 11.5g
Cholesterol 3.1mg	0%
Sodium 3293.2mg	0%
Total Carbohydrate 146.9g	0%
Dietary Fiber 38.0g	0%
Total Sugars 72.9g
Protein 30.1g	0%

Vitamin D 0IU	0%
Calcium 660.8mg	0%
Iron 29.2mg	0%
Potassium 3890.1mg	0%

*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.

Source of Calories

Fat: 39.8%

Protein: 10.2%

Carbs: 49.9%