Keto Thai Vegetable Curry

Dive into the vibrant flavors of this Keto Thai Vegetable Curry, a low-carb twist on a classic Thai favorite that's bursting with rich, creamy coconut goodness and fragrant spices. Packed with nutrient-dense veggies like zucchini, bell peppers, broccoli, and baby spinach, this dish delivers a hearty yet wholesome meal in just 35 minutes. The combination of keto-friendly red curry paste, full-fat coconut milk, and a hint of lime juice creates a perfectly balanced sauce that's both comforting and tangy. Garnished with fresh basil and sesame seeds, this curry is as visually stunning as it is delicious. Serve it solo or pair with keto cauliflower rice for an irresistible dinner option that’s gluten-free, dairy-free, and completely satisfying for any low-carb lifestyle.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, finely grated
• 3 tablespoons Red curry paste (ensure keto-compliant)
• 1 can (13.5 oz) Coconut milk (full-fat, canned)
• 1 cup Vegetable broth (low-carb, unsweetened)
• 1 medium Zucchini, chopped into bite-sized pieces
• 1 medium Bell pepper, sliced (red, green, or yellow)
• 1.5 cups Broccoli florets
• 2 cups Baby spinach
• 1 tablespoon Soy sauce or coconut aminos
• 1 tablespoon Lime juice
• 0.5 teaspoon Sweetener (like erythritol or monk fruit), optional
• 2 tablespoons Fresh basil leaves, chopped (optional for garnish)
• 1 teaspoon Sesame seeds (optional for garnish)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Add the chopped zucchini, sliced bell pepper, and broccoli florets to the skillet. Stir to coat the vegetables in the curry sauce.

Step 6

Cover the skillet and simmer for 10-12 minutes, or until the vegetables are tender but not mushy.

Step 7

Stir in the baby spinach and let it wilt for 1-2 minutes.

Step 8

Season the curry with soy sauce (or coconut aminos), lime juice, and optional sweetener. Adjust seasoning to taste.

Step 9

Serve the curry in bowls and garnish with fresh basil leaves and sesame seeds, if desired.

Step 10

Enjoy your Keto Thai Vegetable Curry on its own or with a side of low-carb cauliflower rice!

Nutrition Facts

Serving size	(923.4g)

Amount per serving	% Daily Value*
Calories	526.2

Total Fat 38.2g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2274.5mg	0%
Total Carbohydrate 40.5g	0%
Dietary Fiber 11.6g	0%
Total Sugars 16.1g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 247.2mg	0%
Iron 7.1mg	0%
Potassium 1291.9mg	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: 60.6%

Protein: 10.9%

Carbs: 28.6%