Description
This Healthy Creamy Thai Coconut Curry is bursting with vibrant veggies, tender protein, and a rich, creamy coconut sauce packed with Thai flavors. Perfect for a cozy night in, it’s naturally dairy-free, gluten-free, and full of nourishing ingredients — bringing authentic taste to your table in under 30 minutes!
Ingredients
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- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon lime juice
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
- Fresh basil or cilantro, for garnish
- Optional: tofu, shrimp, or chicken for added protein
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add diced onion and sauté until translucent, about 3 minutes.
- Stir in garlic and ginger, cooking for 1 more minute.
- Add bell peppers, zucchini, and broccoli. Cook for 5 minutes until veggies begin to soften.
- Pour in the coconut milk and stir in red curry paste, soy sauce, lime juice, and maple syrup.
- Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally.
- Add your protein of choice if using, cooking until heated through or fully cooked.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or cilantro.
Notes
- Adjust the spice level by adding more or less curry paste.
- Great served over jasmine rice, quinoa, or cauliflower rice.
- Stores well in the fridge for up to 4 days.
Nutrition
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
