Sugar-Free Thai Yellow Curry

Discover the vibrant flavors of this Sugar-Free Thai Yellow Curry, a wholesome, aromatic dish perfect for satisfying your cravings without added sugar! Packed with nutrient-rich vegetables like carrots, bell peppers, zucchini, and baby corn, this curry achieves its rich, creamy texture from unsweetened full-fat coconut milk and a splash of lime juice for a zesty finish. Infused with a sugar-free Thai yellow curry paste, fresh ginger, and garlic, every bite bursts with authentic Thai-inspired taste. With tender cubes of protein-packed tofu and the option to serve it over fluffy jasmine rice, this quick 40-minute recipe is ideal for weeknight dinners or meal prep. It's gluten-free, vegan-friendly, and brimming with bold, tangy, and savory notes that will transport your taste buds straight to the streets of Thailand.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Yellow onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Thai yellow curry paste (sugar-free)
• 2 cups Coconut milk (unsweetened, full fat)
• 1 cup Vegetable broth
• 2 medium Carrots, sliced
• 2 medium Bell peppers, cut into strips
• 1 medium Zucchini, sliced
• 1 cup Baby corn, halved
• 1 block Firm tofu, cubed
• 2 tablespoons Lime juice
• 0.25 cup Fresh cilantro, chopped (optional for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Cooked jasmine rice (optional for serving)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

Add the Thai yellow curry paste and cook for another 1-2 minutes, stirring constantly to release the aromas.

Step 5

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

Step 6

Add the sliced carrots, bell peppers, zucchini, and baby corn. Simmer for 10-12 minutes until the vegetables are tender but not overcooked.

Step 7

Gently fold in the cubed tofu and continue cooking for an additional 3-5 minutes to warm through.

Step 8

Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.

Step 9

Remove from heat and garnish with fresh cilantro, if desired.

Step 10

Serve hot over cooked jasmine rice or enjoy on its own as a hearty, sugar-free Thai curry.

Nutrition Facts

Serving size	(2386.4g)

Amount per serving	% Daily Value*
Calories	2813.8

Total Fat 170.5g	0%
Saturated Fat 128.3g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3770.5mg	0%
Total Carbohydrate 270.7g	0%
Dietary Fiber 37.8g	0%
Total Sugars 44.7g
Protein 79.9g	0%

Vitamin D 0IU	0%
Calcium 2085.6mg	0%
Iron 33.1mg	0%
Potassium 4476.7mg	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: 52.2%

Protein: 10.9%

Carbs: 36.9%