Soy-Free Authentic Thai Red Curry

Experience the vibrant, aromatic flavors of Thailand with this Soy-Free Authentic Thai Red Curry, a perfect option for those seeking a delicious soy-free twist on a classic favorite. This recipe combines traditional ingredients like creamy coconut milk, fragrant lemongrass, and zesty kaffir lime leaves with a specially chosen soy-free Thai red curry paste, ensuring rich, authentic flavor. Seasonal vegetables, bamboo shoots, and tofu (soy-free, of course) simmer to tender perfection, while a touch of lime juice and palm sugar balances the dish with a delightful harmony of tangy and sweet. Finished with fresh Thai basil, this curry is a satisfying, gluten-free dish best served over jasmine rice or noodles for a comforting and wholesome meal. Whether you’re crafting a weeknight dinner or a special weekend delight, this easy, flavorful recipe will transport your taste buds straight to the streets of Thailand!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 2 medium Shallots, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Galangal or ginger, thinly sliced
• 1 Lemongrass stalk, finely sliced
• 3 tablespoons Thai red curry paste (soy-free)
• 400 ml Coconut milk
• 200 ml Water or vegetable broth
• 4 Kaffir lime leaves
• 1 medium Carrot, thinly sliced
• 1 medium Red bell pepper, sliced
• 1 small Zucchini, sliced
• 220 grams Bamboo shoots, drained
• 300 grams Firm tofu, cubed (ensure soy-free)
• 2 tablespoons Fish sauce substitute
• 2 tablespoons Lime juice
• 1 tablespoon Palm sugar or coconut sugar
• 1 handful Thai basil leaves
• 0 Salt, to taste

Directions

Step 1

Heat the coconut oil in a large pan over medium heat. Add the shallots and sauté until they become translucent, about 2-3 minutes.

Step 2

Add the minced garlic, sliced galangal or ginger, and lemongrass. Stir-fry for another 2 minutes until aromatic.

Step 3

Introduce the Thai red curry paste and stir continuously for 1-2 minutes to release the flavors of the paste.

Step 4

Pour in the coconut milk and water or broth, and bring the mixture to a gentle simmer.

Step 5

Add the kaffir lime leaves, sliced carrots, red bell pepper, and zucchini to the pan. Cook for 5 minutes until the vegetables start to soften.

Step 6

Gently add the cubed tofu and bamboo shoots, stirring to coat them with the curry sauce.

Step 7

Pour in the fish sauce substitute, lime juice, and palm sugar. Stir well and simmer for another 10 minutes, allowing the flavors to meld.

Step 8

Taste and adjust seasoning with salt if necessary. Finally, add the Thai basil leaves and allow them to wilt in the curry.

Step 9

Serve the Thai red curry hot, alongside steamed jasmine rice or noodles for a complete meal.

Nutrition Facts

Serving size	(1739.5g)

Amount per serving	% Daily Value*
Calories	1210.5

Total Fat 56.1g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3276.3mg	0%
Total Carbohydrate 129.8g	0%
Dietary Fiber 23.7g	0%
Total Sugars 70.5g
Protein 62.4g	0%

Vitamin D 0IU	0%
Calcium 2308.7mg	0%
Iron 16.7mg	0%
Potassium 3835.8mg	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: 39.6%

Protein: 19.6%

Carbs: 40.8%