Gluten-Free Thai Yellow Curry

Delight your taste buds with this vibrant and creamy Gluten-Free Thai Yellow Curry, a comforting dish packed with bold flavors and wholesome ingredients. This easy-to-make recipe features a rich and velvety coconut milk base infused with gluten-free yellow curry paste, creating a fragrant and mildly spiced sauce that beautifully coats tender vegetables like carrots, potatoes, cauliflower, and red bell peppers. Perfectly balanced with a touch of sweetness, a hint of tamari, and a refreshing splash of lime juice, this curry comes together in just 45 minutes, making it an ideal weeknight dinner. Serve it over fluffy jasmine rice or your favorite gluten-free grain and garnish with fresh basil for a restaurant-quality meal that's naturally dairy-free, gluten-free, and oh-so-satisfying. Perfect for warming up any day, this Thai-inspired dish will quickly become a household favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Yellow curry paste (gluten-free)
• 2 cups Coconut milk (full-fat)
• 1 cup Vegetable broth (gluten-free)
• 2 medium Carrots, peeled and sliced into thin rounds
• 2 medium Yukon Gold potatoes, peeled and diced
• 2 cups Cauliflower florets
• 1 medium Red bell pepper, sliced into thin strips
• 1 teaspoon Sugar
• 1 tablespoon Tamari (gluten-free soy sauce)
• 1 tablespoon Lime juice (freshly squeezed)
• 0.25 cup Fresh basil leaves (optional, for garnish)
• 4 cups Cooked jasmine rice (or any gluten-free choice, for serving)

Directions

Step 1

Heat a large pot or deep skillet over medium heat, then add the coconut oil.

Step 2

Once the oil is hot, add the gluten-free yellow curry paste and sauté for 2-3 minutes until fragrant, stirring frequently to avoid burning.

Step 3

Pour in the coconut milk and gluten-free vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.

Step 4

Add the carrots, potatoes, and cauliflower to the pot. Stir to coat the vegetables in the curry sauce. Cover the pot and let the vegetables simmer for 15 minutes, stirring occasionally.

Step 5

Add the red bell pepper slices and let the curry cook for another 5-10 minutes, or until all vegetables are tender but not mushy.

Step 6

Stir in the sugar, gluten-free tamari, and fresh lime juice. Adjust seasoning to taste, adding a bit more tamari if needed for saltiness.

Step 7

Remove the pot from the heat and allow the curry to cool slightly. Serve hot over cooked jasmine rice or your favorite gluten-free rice alternative.

Step 8

Garnish with fresh basil leaves, if desired, and enjoy your homemade Gluten-Free Thai Yellow Curry!

Nutrition Facts

Serving size	2582 grams (2582.0g)

Amount per serving	% Daily Value*
Calories	3232

Total Fat 147.00g	188%
Saturated Fat 126.20g	631%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 2613mg	114%
Total Carbohydrate 434.60g	158%
Dietary Fiber 34.50g	123%
Total Sugars 40.60g
Protein 59.10g	118%

Vitamin D 0IU	0%
Calcium 426mg	33%
Iron 25mg	140%
Potassium 4555mg	97%

*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: 7.2%

Carbs: 52.7%