Nut-Free Thai Red Curry

Indulge in the bold, aromatic flavors of this Nut-Free Thai Red Curry, a comforting and allergy-friendly twist on a beloved classic. Bursting with the vibrant hues of fresh vegetables like carrots, red bell peppers, zucchini, and mushrooms, this dish is simmered to perfection in a rich, creamy coconut milk base. Enhanced with zesty lime juice, fragrant garlic, ginger, and a punchy nut-free Thai red curry paste, this recipe delivers all the warmth and complexity you'd expect from a traditional Thai curry without any nuts. Ready in just 40 minutes and paired with fluffy jasmine rice, it’s a quick, gluten-free, and wholesome meal the whole family will enjoy. Garnish with fresh basil and lime wedges for a refreshing, citrusy finish that's sure to please. Perfect for weeknight dinners or meal prep, this is the curry you’ll keep coming back to!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Thai red curry paste (ensure it's nut-free)
• 2 cups Coconut milk (full-fat)
• 1 cup Vegetable broth
• 1 large Carrot, thinly sliced
• 1 large Red bell pepper, thinly sliced
• 1 medium Zucchini, chopped
• 1 cup Mushrooms, sliced
• 2 tablespoons Lime juice
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Sugar
• 1 cup Fresh basil leaves, chopped
• 4 cups Cooked jasmine rice (for serving)
• 4 pieces Lime wedges (for garnish)

Directions

Step 1

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

Step 2

Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the nut-free Thai red curry paste and cook for another 1-2 minutes to release its flavors.

Step 4

Pour in the coconut milk and vegetable broth, stirring well to combine.

Step 5

Bring the mixture to a gentle simmer, then add the sliced carrots, red bell peppers, zucchini, and mushrooms.

Step 6

Simmer the curry for 10-15 minutes, stirring occasionally, until the vegetables are tender but still vibrant.

Step 7

Stir in the lime juice, soy sauce, and sugar. Taste and adjust seasoning if needed.

Step 8

Add the fresh basil leaves, saving some for garnish if desired. Stir to combine and cook for another 1-2 minutes.

Step 9

Remove the pan from heat and let the curry sit for a minute to allow the flavors to meld.

Step 10

Serve the curry hot over bowls of cooked jasmine rice. Garnish with lime wedges and additional basil leaves if desired.

Nutrition Facts

Serving size	2743 grams (2743.0g)

Amount per serving	% Daily Value*
Calories	3168

Total Fat 151.50g	194%
Saturated Fat 127.00g	635%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 3666mg	159%
Total Carbohydrate 406.30g	148%
Dietary Fiber 35.50g	127%
Total Sugars 48.70g
Protein 64.00g	128%

Vitamin D 14IU	70%
Calcium 624mg	48%
Iron 41mg	225%
Potassium 4761mg	101%

*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: 42.0%

Protein: 7.9%

Carbs: 50.1%