Nut-Free Thai Green Curry

Bring bold, vibrant flavors to your table with this Nut-Free Thai Green Curry—a delicious twist on the classic Thai comfort dish. Perfect for those with nut allergies, this recipe uses a carefully selected nut-free green curry paste and is packed with fresh vegetables like zucchini, red bell peppers, carrots, and baby spinach, all simmered in a creamy coconut milk base. A hint of lime juice and a touch of brown sugar create the perfect balance of tangy and sweet, while soy sauce (or tamari for a gluten-free option) adds a rich umami depth. Ready in just 40 minutes, this quick and wholesome curry is served best over fluffy jasmine rice and can be garnished with fragrant Thai basil leaves for an extra layer of authenticity. Healthy, satisfying, and allergen-friendly, this dish is a must-try for weeknight dinners or impressing guests with a taste 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
• 3 Garlic cloves (minced)
• 1 tablespoon Fresh ginger (minced)
• 3 tablespoons Green curry paste (check for nut-free brand)
• 14 ounces Canned coconut milk (full-fat)
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Brown sugar
• 2 medium Zucchini (sliced into half-moons)
• 1 large Red bell pepper (sliced)
• 2 medium Carrots (thinly sliced into rounds)
• 2 cups Baby spinach
• 10 leaves Thai basil leaves (optional, for garnish)
• 1 large Lime (juiced)
• 4 cups Cooked jasmine rice (to serve)

Directions

Step 1

Heat a large skillet or wok over medium heat and add the coconut oil.

Step 2

Once the oil is hot, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the green curry paste and cook for another 1 minute to enhance the flavors.

Step 4

Pour in the coconut milk and vegetable broth, stirring to mix the curry paste evenly.

Step 5

Add the soy sauce and brown sugar, stirring to combine. Allow the mixture to come to a gentle simmer.

Step 6

Add the sliced zucchini, red bell pepper, and carrots to the skillet. Cover and simmer for 10-12 minutes, stirring occasionally, until the vegetables are tender.

Step 7

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

Step 8

Remove the skillet from heat and squeeze in the lime juice. Stir well to distribute the acidity.

Step 9

Taste and adjust seasoning if needed (e.g., more soy sauce for saltiness, lime juice for acidity).

Step 10

Serve the curry over warm jasmine rice and garnish with fresh Thai basil leaves, if desired.

Nutrition Facts

Serving size	2503.4 grams (2503.4g)

Amount per serving	% Daily Value*
Calories	2977

Total Fat 132.20g	169%
Saturated Fat 108.70g	544%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 3655mg	159%
Total Carbohydrate 409.20g	149%
Dietary Fiber 28.30g	101%
Total Sugars 48.30g
Protein 57.10g	114%

Vitamin D 0IU	0%
Calcium 435mg	33%
Iron 23mg	125%
Potassium 3904mg	83%

*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: 38.9%

Protein: 7.5%

Carbs: 53.6%