Dairy-Free Thai Green Curry

Indulge in the vibrant flavors of this Dairy-Free Thai Green Curry, a creamy and aromatic dish that's both wholesome and easy to prepare. Perfectly balanced with the richness of full-fat coconut milk, the zestiness of fresh lemongrass, and the heat of Thai green curry paste, this recipe is a plant-based twist on a classic favorite. Loaded with colorful vegetables like carrots, zucchini, and red bell peppers, and finished with wilted baby spinach and Thai basil, each bite bursts with freshness. Enhanced by the umami of soy sauce, a hint of lime juice, and a touch of brown sugar, this dish satisfies all your taste buds. Ready in just 40 minutes, this delicious curry pairs beautifully with jasmine rice or rice noodles for a comforting, dairy-free meal that’s as nourishing as it is flavorful. Perfect for weeknight dinners or serving guests, it’s a gluten-free and vegan-friendly option everyone will love!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Thai green curry paste
• 1 can (13.5 oz) Canned coconut milk (full-fat)
• 1 cup Vegetable broth
• 1 stalk Lemongrass stalk, minced
• 1 tablespoon Ginger, grated
• 3 cloves Garlic, minced
• 2 medium Carrot, sliced
• 1 large Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 2 cups Baby spinach
• 0.5 cup Basil leaves (Thai basil if available)
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Lime juice
• 1 teaspoon Brown sugar
• 4 servings Cooked jasmine rice or rice noodles (for serving)

Directions

Step 1

Heat the coconut oil in a large skillet or wok over medium heat.

Step 2

Add the Thai green curry paste and sauté for 1-2 minutes until fragrant.

Step 3

Add the minced lemongrass, grated ginger, and minced garlic. Stir and cook for another 1-2 minutes.

Step 4

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

Step 5

Add the carrots and allow to simmer for 5 minutes.

Step 6

Add the sliced red bell pepper and zucchini. Continue cooking for another 7-10 minutes, or until the vegetables are tender but still vibrant.

Step 7

Stir in the baby spinach and fresh basil leaves. Cook for 2 minutes until the spinach is wilted.

Step 8

Season the curry with soy sauce, lime juice, and brown sugar. Taste and adjust the seasoning if needed.

Step 9

Remove the curry from the heat and let it rest for 2-3 minutes to allow the flavors to meld.

Step 10

Serve hot over steamed jasmine rice or rice noodles, and garnish with additional basil leaves if desired.

Nutrition Facts

Serving size	(1965.7g)

Amount per serving	% Daily Value*
Calories	2344.8

Total Fat 126.1g	0%
Saturated Fat 104.8g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3668.9mg	0%
Total Carbohydrate 274.4g	0%
Dietary Fiber 28.9g	0%
Total Sugars 36.6g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 547.7mg	0%
Iron 25.2mg	0%
Potassium 3557.6mg	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: 46.9%

Protein: 7.7%

Carbs: 45.4%