Whole30 Thai Vegetable Curry

Savor the vibrant flavors of this Whole30 Thai Vegetable Curry—a delightful, nutrient-packed dish that's as comforting as it is healthy. Made with a rich, aromatic base of coconut milk, red curry paste, and warming spices like ginger and garlic, this curry is brimming with crisp-tender vegetables, including carrots, zucchini, bell peppers, and broccoli, all simmered to perfection. Fresh baby spinach adds a burst of color and nutrition, while a squeeze of lime juice and optional fish sauce elevate its tangy, umami-rich profile. Completely Whole30-compliant, this gluten-free, dairy-free recipe is ideal for those following a clean eating lifestyle. Ready in just 40 minutes, it's perfect for a cozy weeknight dinner and pairs beautifully with cauliflower rice for a low-carb twist. Garnished with fresh cilantro and green onions, this dish is a feast for the senses and a sure way to spice up your mealtime routine!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 3 tablespoons red curry paste (Whole30-compliant, no added sugar)
• 1 14-ounce can coconut milk (full fat, unsweetened)
• 2 cups vegetable broth (ensure Whole30-compliant)
• 2 medium, sliced into rounds carrots
• 1 large, thinly sliced red bell pepper
• 1 medium, sliced into half-moons zucchini
• 2 cups broccoli florets
• 2 cups baby spinach
• 2 tablespoons lime juice
• 1 teaspoon fish sauce (optional, ensure Whole30-compliant)
• 0.25 cup, chopped cilantro leaves
• 2 sliced green onions
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

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

Step 2

Add the diced yellow onion and sauté for 3-4 minutes, until softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.

Step 4

Add the red curry paste, stirring continuously for 1-2 minutes to incorporate and bloom the flavors.

Step 5

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

Step 6

Add the sliced carrots, red bell pepper, zucchini, and broccoli florets. Stir to coat the vegetables in the sauce.

Step 7

Let the curry simmer for 15-20 minutes, or until the vegetables are tender but still slightly crisp.

Step 8

Stir in the baby spinach and allow it to wilt for 1-2 minutes.

Step 9

Add the lime juice and fish sauce (if using). Season with salt and black pepper to taste.

Step 10

Remove from heat and garnish with chopped cilantro and sliced green onions.

Step 11

Serve the curry warm in bowls. Optionally, pair it with cauliflower rice for a more substantial meal.

Nutrition Facts

Serving size	(1629.6g)

Amount per serving	% Daily Value*
Calories	716.0

Total Fat 38.1g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 5652.1mg	0%
Total Carbohydrate 87.4g	0%
Dietary Fiber 22.2g	0%
Total Sugars 39.3g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 400.7mg	0%
Iron 9.1mg	0%
Potassium 2198.1mg	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: 44.4%

Protein: 10.3%

Carbs: 45.3%