Soy-Free Thai Yellow Curry

Experience the vibrant flavors of Thailand with this hearty and wholesome Soy-Free Thai Yellow Curry, a perfect option for those avoiding soy-based ingredients. This aromatic dish features a creamy coconut milk base infused with fragrant yellow curry powder, fresh ginger, and a hint of turmeric. Packed with tender vegetables like potatoes, carrots, red bell pepper, and zucchini, it’s a nutrient-rich and satisfying meal. The recipe is easy to prepare in just 45 minutes, making it ideal for weeknight dinners. Serve it over fluffy jasmine rice for a deliciously comforting and gluten-free main course. With its bold spices, fresh lime juice, and optional cilantro garnish, this curry will transport your taste buds to Southeast Asia—no soy required!

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 Onion, diced
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Yellow curry powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Salt
• 14 ounces Full-fat coconut milk
• 2 cups Vegetable broth
• 2 medium Potatoes, diced into 1-inch cubes
• 2 medium Carrots, sliced into thin rounds
• 1 large Red bell pepper, sliced into strips
• 1 medium Zucchini, sliced into half-moons
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro leaves, chopped (optional garnish)
• 4 cups Jasmine rice, cooked (optional, for serving)

Directions

Step 1

Heat the coconut oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 2-3 minutes until softened and translucent.

Step 3

Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the yellow curry powder, ground turmeric, and salt, stirring to coat the aromatics evenly with the spices.

Step 5

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

Step 6

Add the diced potatoes and sliced carrots to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes.

Step 7

Stir in the red bell pepper and zucchini. Continue to simmer for another 10-15 minutes, or until all the vegetables are tender.

Step 8

Remove the pot from heat and stir in the lime juice.

Step 9

Taste and adjust the seasoning with additional salt or lime juice, if needed.

Step 10

Serve the curry hot, either on its own or over a bed of jasmine rice. Garnish with fresh cilantro leaves, if desired.

Nutrition Facts

Serving size	(2475.7g)

Amount per serving	% Daily Value*
Calories	2879.2

Total Fat 131.9g	0%
Saturated Fat 108.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 0mg	0%
Sodium 3649.1mg	0%
Total Carbohydrate 388.7g	0%
Dietary Fiber 36.6g	0%
Total Sugars 41.8g
Protein 55.2g	0%

Vitamin D 0IU	0%
Calcium 430.2mg	0%
Iron 30.4mg	0%
Potassium 4401.9mg	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: 40.1%

Protein: 7.5%

Carbs: 52.5%