Nut-Free Red Thai Curry

Dive into the vibrant flavors of this Nut-Free Red Thai Curry, a fragrant and colorful dish perfect for weeknight dinners or cozy nights in. This recipe swaps out common allergens like peanuts and focuses on fresh vegetables—red bell pepper, zucchini, carrot, and broccoli—simmered in a rich, creamy coconut milk base. The bold Thai red curry paste provides a kick of heat, balanced by a touch of brown sugar, soy sauce, and a squeeze of lime juice for the perfect harmony of sweet, savory, and tangy. Ready in just 40 minutes, this one-pot meal is served over fluffy jasmine rice and topped with fragrant fresh basil, making it as nourishing as it is flavorful. Gluten-free, nut-free, and easily adaptable for vegans, this dish is designed to delight everyone at the table while keeping things allergy-friendly.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Vegetable oil
• 1 large, sliced Red bell pepper
• 1 large, sliced Carrot
• 1 medium, sliced Zucchini
• 1 cup Broccoli florets
• 3 tablespoons Thai red curry paste
• 14 ounces Coconut milk
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce
• 1 tablespoon Brown sugar
• 1 medium, juiced Lime
• 0.5 cup, fresh Basil leaves
• 2 cups, cooked Jasmine rice

Directions

Step 1

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 2

Add the sliced red bell pepper, carrot, zucchini, and broccoli florets. Stir-fry for 4-5 minutes until they start to soften.

Step 3

Add the Thai red curry paste to the vegetables and stir for about 1-2 minutes until fragrant.

Step 4

Pour in the coconut milk and vegetable broth. Stir to combine the paste with the liquid.

Step 5

Add the soy sauce and brown sugar. Stir well and bring the mixture to a gentle simmer.

Step 6

Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, stirring occasionally, until the vegetables are tender.

Step 7

Taste the curry and adjust seasoning if needed, adding more soy sauce for saltiness or brown sugar for sweetness.

Step 8

Remove the curry from heat and stir in the lime juice and half of the basil leaves.

Step 9

Serve hot over cooked jasmine rice and garnish with the remaining fresh basil leaves.

Nutrition Facts

Serving size	1701.9 grams (1701.9g)

Amount per serving	% Daily Value*
Calories	1339

Total Fat 33.70g	43%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 17.70g
Cholesterol 0mg	0%
Sodium 4843mg	211%
Total Carbohydrate 238.20g	87%
Dietary Fiber 17.50g	63%
Total Sugars 65.60g
Protein 29.30g	59%

Vitamin D 0IU	0%
Calcium 274mg	21%
Iron 6mg	35%
Potassium 2144mg	46%

*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: 22.1%

Protein: 8.5%

Carbs: 69.4%