Dairy-Free Thai Red Curry

Experience the vibrant flavors of Southeast Asia with this Dairy-Free Thai Red Curry, a deliciously fragrant dish that's packed with fresh vegetables and a creamy coconut milk base. Made with bold Thai red curry paste, aromatic garlic, and zesty ginger, this recipe is a perfect balance of spice, sweetness, and tang, thanks to touches of lime juice and brown sugar. The medley of colorful veggies—carrots, bell peppers, zucchini, and broccoli—makes it as visually appealing as it is satisfying. Completely dairy-free and easily made gluten-free with tamari, this curry is a healthy, wholesome meal ideal for weeknight dinners or special occasions. Serve it over fluffy jasmine rice for an irresistible combination that’ll have everyone coming back for seconds.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Thai red curry paste
• 3 units Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 can (13.5 oz) Full-fat coconut milk
• 1.5 cups Vegetable broth
• 2 units Carrots, sliced
• 1 unit Red bell pepper, sliced
• 1 unit Zucchini, sliced
• 2 cups Broccoli florets
• 1 tablespoon Lime juice
• 2 tablespoons Soy sauce or tamari (for gluten-free version)
• 1 tablespoon Brown sugar
• 0.25 cup Thai basil or regular basil, chopped
• 4 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

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

Step 2

Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the Thai red curry paste and cook for 1 minute to release its flavors.

Step 4

Add the coconut milk and vegetable broth. Stir well to combine until smooth.

Step 5

Bring the mixture to a gentle simmer and add the carrots, red bell pepper, zucchini, and broccoli.

Step 6

Cook the vegetables for 8-10 minutes, or until they are tender but still have a slight crunch.

Step 7

Stir in the lime juice, soy sauce or tamari, and brown sugar. Taste and adjust seasoning if necessary.

Step 8

Remove the curry from heat and stir in the chopped basil.

Step 9

Serve hot over cooked jasmine rice, if desired, and garnish with extra basil for presentation.

Nutrition Facts

Serving size	(2467.1g)

Amount per serving	% Daily Value*
Calories	2983.5

Total Fat 133.7g	0%
Saturated Fat 110.7g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 3911.6mg	0%
Total Carbohydrate 402.4g	0%
Dietary Fiber 31.8g	0%
Total Sugars 44.6g
Protein 61.1g	0%

Vitamin D 0IU	0%
Calcium 501.1mg	0%
Iron 28.5mg	0%
Potassium 3432.9mg	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: 39.4%

Protein: 8.0%

Carbs: 52.6%