Soy-Free Red Thai Curry

Experience the vibrant flavors of Thailand with this Soy-Free Red Thai Curry, a wholesome plant-based delight bursting with fragrant spices and fresh vegetables. Perfectly simmered in a creamy coconut milk and vegetable broth base, this curry features a medley of tender red bell peppers, carrots, zucchini, and broccoli, all enhanced by the zesty kick of red curry paste, ginger, and lime juice. Sweetened with a touch of brown sugar and finished with aromatic fresh basil, this dish is free from soy and ideal for those with dietary restrictions. Served over fluffy jasmine rice with a squeeze of lime, this quick and easy recipe—ready in just 45 minutes—delivers a comforting, restaurant-quality meal straight to your table.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium, chopped Red onion
• 3 cloves, minced Garlic
• 1 tablespoon, grated Ginger
• 1 medium, sliced Red bell pepper
• 1 large, julienned Carrot
• 1 medium, sliced Zucchini
• 2 cups Broccoli florets
• 3 tablespoons Red curry paste
• 1 can (13.5 oz) Coconut milk
• 1 cup Vegetable broth
• 2 tablespoons Lime juice
• 1 tablespoon Brown sugar
• 1 teaspoon Salt
• 0.5 cup, chopped Fresh basil leaves
• 4 for serving Lime wedges
• 2 cups, cooked Jasmine rice

Directions

Step 1

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

Step 2

Add the chopped red onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the red bell pepper, carrot, zucchini, and broccoli florets to the skillet. Stir-fry the vegetables for 5 minutes until they begin to soften.

Step 5

Add the red curry paste to the vegetables, stirring well to coat them evenly.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 7

Bring the mixture to a simmer and let it cook for 10-15 minutes until the vegetables are tender.

Step 8

Stir in the lime juice, brown sugar, and salt, adjusting seasoning to taste.

Step 9

Remove from heat and stir in the fresh basil leaves.

Step 10

Serve the curry hot over cooked jasmine rice with lime wedges on the side for squeezing.

Nutrition Facts

Serving size	(1920.7g)

Amount per serving	% Daily Value*
Calories	1404.5

Total Fat 33.8g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 5857.5mg	0%
Total Carbohydrate 252.3g	0%
Dietary Fiber 19.9g	0%
Total Sugars 70.4g
Protein 30.4g	0%

Vitamin D 0IU	0%
Calcium 360.7mg	0%
Iron 6.7mg	0%
Potassium 2294.9mg	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: 21.2%

Protein: 8.5%

Carbs: 70.3%