Low Carb Thai Vegetable Curry

Experience the vibrant flavors of Thailand with this Low Carb Thai Vegetable Curry—a wholesome, one-pan dish that's bursting with color and satisfying spices! Made with a creamy coconut milk base and infused with bold Thai red curry paste, this recipe features an array of fresh, nutrient-packed vegetables like zucchini, red bell pepper, broccoli, and spinach. Perfectly seasoned with garlic, ginger, lime juice, and fresh basil, it's a naturally gluten-free and dairy-free meal that fits seamlessly into low-carb or keto lifestyles. Ready in just 40 minutes, this easy Thai curry is ideal for weeknight dinners and pairs beautifully with cauliflower rice for an extra dose of healthy, carb-conscious goodness. Rich, aromatic, and endlessly customizable, this recipe will add a touch of global flair to your dinner table!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 tablespoon, grated ginger
• 2 tablespoons Thai red curry paste
• 1 can (13.5 ounces) coconut milk
• 1 cup vegetable broth
• 1 medium, sliced into half-moons zucchini
• 1 medium, thinly sliced red bell pepper
• 1 cup broccoli florets
• 2 cups, fresh spinach
• 1 tablespoon lime juice
• 1 tablespoon soy sauce (or coconut aminos for gluten-free)
• 2 tablespoons, chopped fresh basil
• 0.5 teaspoon, or to taste salt
• 0.25 teaspoon, or to taste pepper
• 2 cups cauliflower rice (optional, for serving)

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 3-4 minutes, until softened.

Step 3

Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.

Step 4

Add the Thai red curry paste and cook for 1 minute, stirring frequently to release its aroma.

Step 5

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 6

Add the zucchini, red bell pepper, and broccoli to the skillet. Simmer for 10-12 minutes, or until the vegetables are tender.

Step 7

Stir in the fresh spinach and cook for 2-3 minutes, until wilted.

Step 8

Add the lime juice, soy sauce (or coconut aminos), chopped basil, salt, and pepper. Stir to mix well. Adjust seasoning as needed.

Step 9

Serve the curry hot on its own or over cauliflower rice for a low-carb option.

Nutrition Facts

Serving size	(1670.5g)

Amount per serving	% Daily Value*
Calories	846.9

Total Fat 34.7g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 5523.7mg	0%
Total Carbohydrate 121.6g	0%
Dietary Fiber 20.6g	0%
Total Sugars 65.1g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 318.2mg	0%
Iron 6.6mg	0%
Potassium 3173.7mg	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: 34.9%

Protein: 10.7%

Carbs: 54.4%