Paleo Thai Vegetable Curry

Dive into the vibrant flavors of this Paleo Thai Vegetable Curry, a wholesome and satisfying dish that’s both comforting and health-conscious. Packed with nutrient-rich vegetables like zucchini, broccoli, and red bell pepper, this curry is brought to life with a fragrant blend of Thai red curry paste, coconut milk, and fresh ginger. The recipe is entirely Paleo-friendly, featuring clean ingredients like coconut oil and optional cauliflower rice for serving, while omitting sugar, grains, and preservatives. Quick to prepare in just 40 minutes, this one-pot meal is a perfect choice for busy weeknights or cozy weekends. Bursting with bold, zesty notes from lime juice and fresh cilantro, this curry offers an authentic Thai-inspired experience right at home. Enjoy a naturally gluten-free, dairy-free delight that’s sure to be a hit with your whole family!

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 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste (Paleo-compliant, no sugar or preservatives)
• 14 ounces full-fat coconut milk
• 1 cup vegetable broth (Paleo-compliant)
• 2 medium zucchini, chopped
• 2 medium carrot, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 2 cups broccoli florets
• 1 cup mushrooms, sliced
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon fish sauce (Paleo-compliant, optional for depth of flavor)
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 3 tablespoons fresh cilantro, chopped
• 4 cups cauliflower rice (optional, for serving)

Directions

Step 1

Heat a large skillet or saucepan over medium heat and add the coconut oil.

Step 2

Once the oil is melted and shimmering, add the diced onion. Sauté for 3-4 minutes until the onion is translucent.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, stirring frequently to avoid burning.

Step 4

Add the Thai red curry paste to the pan and stir well to combine with the aromatics. Cook for another minute to activate the flavors.

Step 5

Pour in the coconut milk and Paleo-compliant vegetable broth. Stir until the curry paste is fully incorporated into the liquids.

Step 6

Bring the mixture to a gentle simmer, then add the zucchini, carrot, red bell pepper, broccoli, and mushrooms. Stir to coat the vegetables in the curry sauce.

Step 7

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

Step 8

Reduce the heat and stir in the fresh lime juice, optional fish sauce, sea salt, and black pepper. Adjust flavor as needed by adding more lime juice or salt.

Step 9

Turn off the heat and sprinkle chopped fresh cilantro over the top of the curry.

Step 10

Serve the curry hot over cauliflower rice for a complete Paleo meal, or enjoy it as is. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(2511.3g)

Amount per serving	% Daily Value*
Calories	1697.0

Total Fat 128.4g	0%
Saturated Fat 107.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4401.4mg	0%
Total Carbohydrate 125.8g	0%
Dietary Fiber 43.0g	0%
Total Sugars 57.3g
Protein 46.2g	0%

Vitamin D 14IU	0%
Calcium 493.8mg	0%
Iron 21.4mg	0%
Potassium 5635.3mg	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: 62.7%

Protein: 10.0%

Carbs: 27.3%