Soy-Free Thai Green Curry

Delight in the vibrant, aromatic flavors of this Soy-Free Thai Green Curry, a wholesome twist on the classic Thai dish that’s perfect for those avoiding soy or seeking a fresh, dairy-free meal. This plant-based curry features a homemade green curry paste crafted from fresh lemongrass, green chilies, cilantro, and Thai basil, combined with zesty lime for a burst of authentic flavor. Simmered in luscious coconut milk and vegetable stock, the curry is brimming with colorful vegetables like carrots, zucchini, red bell pepper, and snow peas, creating a nutrient-packed, flavorful base. Serve this quick and easy recipe over fragrant jasmine rice, and finish with a sprinkle of cilantro and a squeeze of lime for a satisfying meal that comes together in under an hour. Perfect for weeknight dinners or impressing guests, this dairy-free, gluten-free, and soy-free green curry will quickly become a new favorite!

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 Garlic cloves (minced)
• 1 tablespoon Fresh ginger (grated)
• 1 Lemongrass stalk (finely chopped)
• 2 Green chilies (adjust to taste, de-seeded for less heat)
• 1 cup Fresh cilantro (stems and leaves, roughly chopped)
• 1 cup Thai basil leaves (chopped)
• 2 tablespoons Lime juice
• 1 Zest of one lime
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 2 cups Coconut milk (full-fat)
• 1 cup Vegetable stock
• 2 Carrots (sliced into thin rounds)
• 1 Zucchini (sliced into half moons)
• 1 Red bell pepper (sliced)
• 1 cup Snow peas (trimmed)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 4 cups Cooked jasmine rice (for serving)
• 4 Lime wedges (for garnish)
• 2 tablespoons Chopped fresh cilantro (for garnish)

Directions

Step 1

In a blender or food processor, combine the garlic, grated ginger, lemongrass, green chilies, cilantro, Thai basil, lime juice, lime zest, ground coriander, and ground cumin. Blend into a smooth paste; add a splash of water if needed to help it blend.

Step 2

In a large skillet or pot, heat the coconut oil over medium heat. Add the green curry paste and sauté for 2-3 minutes until fragrant.

Step 3

Stir in the coconut milk and vegetable stock. Bring to a gentle simmer, mixing well to combine.

Step 4

Add the carrots, zucchini, and red bell pepper to the pot. Simmer for 10 minutes, stirring occasionally, until the vegetables are tender but still vibrant and slightly crisp.

Step 5

Stir in the snow peas, salt, and black pepper. Simmer for an additional 2-3 minutes to cook the snow peas.

Step 6

Taste and adjust seasonings if needed (add more lime juice or salt to balance flavors).

Step 7

Serve the curry over warm jasmine rice. Garnish with lime wedges and chopped fresh cilantro.

Nutrition Facts

Serving size	(2632.0g)

Amount per serving	% Daily Value*
Calories	3134.7

Total Fat 150.7g	0%
Saturated Fat 126.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 1959.2mg	0%
Total Carbohydrate 405.5g	0%
Dietary Fiber 37.2g	0%
Total Sugars 46.0g
Protein 62.6g	0%

Vitamin D 0IU	0%
Calcium 879.1mg	0%
Iron 42.8mg	0%
Potassium 4616.7mg	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: 42.0%

Protein: 7.8%

Carbs: 50.2%