Nut-Free Thai Yellow Curry

Dive into the bold, aromatic flavors of this Nut-Free Thai Yellow Curry, a comforting and allergy-friendly twist on a Southeast Asian classic. Packed with vibrant vegetables like tender potatoes, sweet carrots, and crisp red bell peppers, this curry delivers a hearty, nourishing meal that's perfect for any occasion. The creamy base combines full-fat coconut milk with nut-free Thai yellow curry paste, infused with fragrant spices like turmeric, cumin, and fresh ginger for a symphony of flavors. Ready in just under an hour, this dish pairs beautifully with fluffy rice and a garnish of fresh cilantro for a wholesome, gluten-free dinner everyone will love. Whether you're catering to dietary restrictions or simply looking to explore Thai-inspired cuisine, this recipe will quickly become a household favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Yellow onion, chopped
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Thai yellow curry paste (nut-free)
• 1 14-ounce can Coconut milk (full-fat)
• 1 cup Vegetable broth
• 2 medium Potatoes, peeled and cubed
• 2 medium Carrots, sliced
• 1 medium Zucchini, chopped
• 1 large Red bell pepper, sliced
• 2 tablespoons Lime juice
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 4 cups Rice (cooked, for serving)

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the nut-free Thai yellow curry paste, ground turmeric, and ground cumin. Stir well to coat the onions and release the flavors.

Step 5

Pour in the coconut milk and vegetable broth. Stir until the curry paste is fully incorporated into the liquid.

Step 6

Add the cubed potatoes and sliced carrots to the pot. Bring to a simmer, cover, and cook for 15 minutes until the potatoes start to soften.

Step 7

Stir in the chopped zucchini and red bell pepper. Cook for another 10 minutes until all vegetables are tender.

Step 8

Add the lime juice, soy sauce (or tamari), and salt. Stir to combine and adjust seasoning to taste.

Step 9

Serve the curry hot over a bed of cooked rice. Garnish with fresh cilantro if desired.

Nutrition Facts

Serving size	2631.7 grams (2631.7g)

Amount per serving	% Daily Value*
Calories	2911

Total Fat 130.40g	167%
Saturated Fat 109.30g	547%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 4838mg	210%
Total Carbohydrate 394.80g	144%
Dietary Fiber 34.90g	125%
Total Sugars 45.50g
Protein 54.70g	109%

Vitamin D 0IU	0%
Calcium 420mg	32%
Iron 25mg	138%
Potassium 5463mg	116%

*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: 39.5%

Protein: 7.4%

Carbs: 53.1%