Soy-Free Thai Red Curry

Experience the vibrant flavors of Thailand with this delicious Soy-Free Thai Red Curry, perfect for those with dietary restrictions or seeking a wholesome plant-based meal. Infused with the rich creaminess of coconut milk and bold aromatics like garlic, ginger, and lemongrass, this recipe delivers a satisfying balance of sweet, tangy, and spicy in every bite. Packed with fresh vegetables, including crisp red bell peppers, zucchini, and carrots, and enhanced by fragrant kaffir lime leaves, it’s a feast for all your senses. Best of all, it’s made entirely soy-free while still capturing the authentic essence of classic Thai red curry. Serve this luscious curry over fluffy jasmine rice and garnish with fresh cilantro for a simple yet impressive meal the whole family will love. Perfect for weeknight dinners, it’s ready in just 35 minutes and packed with flavor!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 large Red bell pepper, sliced
• 1 medium Zucchini, sliced into half-moons
• 1 medium Carrot, julienned or thinly sliced
• 1 small Onion, thinly sliced
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Thai red curry paste (soy-free)
• 14 ounces Coconut milk
• 1 cup Vegetable broth
• 1 tablespoon Lemongrass paste or stalk, smashed
• 2 leaves Kaffir lime leaves or zest of 1 lime
• 1 tablespoon Maple syrup
• 0.5 teaspoon Salt
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped, for garnish
• 4 cups Cooked jasmine rice, for serving

Directions

Step 1

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

Step 2

Add the sliced onion and cook for 2-3 minutes until slightly soft.

Step 3

Add the garlic and ginger and sauté for 1-2 minutes until fragrant.

Step 4

Stir in the curry paste and let it cook for another 1-2 minutes to release its flavors.

Step 5

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

Step 6

Add the lemongrass paste or smashed stalk and kaffir lime leaves (or lime zest). Stir well.

Step 7

Toss in the red bell pepper, zucchini, carrot, and any other vegetables of choice. Bring the mixture to a gentle simmer.

Step 8

Reduce heat and simmer uncovered for 12-15 minutes, stirring occasionally, until the vegetables are tender but not overcooked.

Step 9

Stir in the maple syrup, salt, and lime juice. Adjust seasoning to taste.

Step 10

Remove from heat, discard the kaffir lime leaves and lemongrass if used, and garnish with fresh cilantro.

Step 11

Serve hot over cooked jasmine rice. Enjoy your soy-free Thai red curry!

Nutrition Facts

Serving size	(2199.9g)

Amount per serving	% Daily Value*
Calories	2126.8

Total Fat 36.2g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 2779.6mg	0%
Total Carbohydrate 411.4g	0%
Dietary Fiber 17.3g	0%
Total Sugars 64.7g
Protein 40.8g	0%

Vitamin D 0IU	0%
Calcium 319.7mg	0%
Iron 15.4mg	0%
Potassium 2546.8mg	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: 15.3%

Protein: 7.6%

Carbs: 77.1%