Sugar-Free Thai Red Curry

Indulge in the vibrant flavors of this Sugar-Free Thai Red Curry, a wholesome twist on a classic favorite, perfect for health-conscious foodies. Packed with fresh vegetables like carrots, red bell pepper, zucchini, and mushrooms, this recipe is entirely free of added sugars yet rich in bold, aromatic spices. The creamy base of unsweetened coconut milk and sugar-free red curry paste is infused with garlic, ginger, and tangy lime juice, creating a perfectly balanced harmony of flavors. Whether you keep it vegan or enhance it with fish sauce, this low-carb-friendly dish comes together in just 35 minutes, making it an easy, nutrient-packed weeknight dinner. Serve it over fluffy rice or cauliflower rice for a customizable meal that will transport your taste buds straight to Thailand. Perfect for those seeking sugar-free, gluten-free, and dairy-free options!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 3 tablespoons Red curry paste (sugar-free)
• 1 can (13.5 oz) Unsweetened coconut milk
• 1 cup Vegetable broth (low-sodium, sugar-free)
• 2 medium Carrot
• 1 large Red bell pepper
• 1 medium Zucchini
• 1 cup Mushrooms (baby bella or white button)
• 1 can (8 oz), drained Bamboo shoots (optional)
• 1 teaspoon, minced Fresh ginger
• 2 cloves, minced Garlic
• 1 tablespoon Lime juice
• 1 tablespoon Fish sauce (optional, omit for vegan)
• 2 tablespoons Soy sauce or tamari (gluten-free, sugar-free)
• 1 handful Fresh Thai basil leaves
• 1 handful, chopped Fresh cilantro
• 3 cups (for serving) Cooked rice or cauliflower rice

Directions

Step 1

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

Step 2

Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.

Step 3

Add the sugar-free red curry paste to the pan and stir well, cooking for another 1-2 minutes to release its aroma.

Step 4

Slowly pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 5

Slice the carrots, red bell pepper, zucchini, and mushrooms into bite-sized pieces. Add them to the pan along with the bamboo shoots if using.

Step 6

Simmer the curry for 10-15 minutes, or until the vegetables are tender but still have a slight bite.

Step 7

Stir in the lime juice, soy sauce or tamari, and fish sauce (if using). Taste and adjust seasoning as needed.

Step 8

Remove from heat and stir in fresh Thai basil leaves and chopped cilantro for garnish.

Step 9

Serve the curry hot over a bed of cooked rice or cauliflower rice for a low-carb option.

Nutrition Facts

Serving size	(2210.1g)

Amount per serving	% Daily Value*
Calories	1357.2

Total Fat 26.0g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 6483.0mg	0%
Total Carbohydrate 242.5g	0%
Dietary Fiber 22.8g	0%
Total Sugars 36.1g
Protein 41.5g	0%

Vitamin D 5.6IU	0%
Calcium 1025.5mg	0%
Iron 11.6mg	0%
Potassium 3474.4mg	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: 17.1%

Protein: 12.1%

Carbs: 70.8%