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This easy Thai curry is the perfect dinner recipe that’s amazingly nutritious and highly customizable. I made this recipe vegan and full of vegetables for an easy way to use up all your left over veggies before they turn bad. But, you can definitely add some cooked chicken or tofu to this curry for some extra protein. You can also switch up the veggies and use whatever curry paste you choose in this recipe to personalize the amount of heat and flavor involved. I’m very picky about my Thai food and I absolutely love this Thai curry, so I hope you do as well.
Thai Curry Recipe
This recipe is completely vegan, dairy free, gluten free, soy free, refined sugar free and nut free. Of course you need to check the ingredients in your curry paste to make sure!
Want More Healthy Dinner Recipes?
If you’re interested in more healthy dinner recipes, feel free to check out the lunch/dinner category in my menu. You can also check out my Paleo Asian Salad with Honey Ginger Dressing. As well as my recipe for Healthy Stir Fry Orange Chicken (Gluten Free + Dairy Free) and Dairy Free Butter Chicken Curry Recipe (Gluten Free). And finally, my Fall Sheet Pan Bake (Paleo + Nut Free).
Thai Curry Recipe Ingredients:
Oil: I used avocado oil oil in this recipe but other options are coconut or extra virgin olive oil.
Onion: I used a yellow onion but you could substitute a couple shallots or leek if you like.
Garlic: This ingredient brings so much flavor in this meal but most curry pastes contain garlic already so, you can leave it out if you want less garlic.
Gold Potatoes: You can use any potato or sweet potato you wish or substitute any other vegetable you have on hand. Just make sure to adjust the the cooking time if it doesn’t need as long (see below).
Carrots: This is a starchy vegetable that cooks similar to potatoes. You can use any other vegetable you want such as bell peppers, zucchini, peas, green beans or cauliflower. But, these veggies don’t need as long of a cook time as carrots so, you will add any of these options later when you add the broccoli, coconut milk and coconut aminos.
Yellow Curry Paste: Make sure to check for a vegan and soy-free curry paste if you need that. You can definitely use a red curry paste or green if you prefer.
Broccoli: You can swap broccoli for any vegetable you choose. Again, some good options are zucchini, bell peppers, frozen peas, green beans and cauliflower.
Coconut Milk: I only recommend using coconut milk from a can because the carton versions will likely be way too thin for cooking. I used Thai Kitchen full fat canned coconut milk that I get from Costco.
Coconut Aminos: I use coconut aminos as a replacement for soy sauce. They both taste so similar and you can use them interchangeably. You can substitute tamari (which is gluten-free soy sauce) or regular soy sauce if you like.
Thai Curry Recipe Instructions:
- Place a large pot on medium-high heat and add oil and onion when hot. Cook onion until it becomes more translucent instead of white. Then, add minced garlic and cook for about 3 minutes or until fragrant.
- Add diced potatoes, diced carrots and curry paste to the pot and allow these to cook while stirring frequently for 5-6 minutes. It enhances all the flavors in your curry paste when you allow the spices to toast on the bottom of the pot before you add any liquid. For that reason, I don’t recommend skipping this step.
- After cooking 5-6 minutes, add water and bring to a boil. Once boiling, turn down heat to a simmer and cover with a lid. Allow veggies to simmer for 15 minutes so the carrots and potatoes can soften.
- When potatoes are soft, add chopped broccoli, canned coconut milk and coconut aminos. Now, allow curry to simmer for another 8-10 minutes or until the veggies have cooked to your preference. After simmering you can taste it and add sea salt, pepper and/or hot sauce to taste if you like.
- I serve this curry over rice and I love to add cooked chicken sometimes.
Easy Thai Curry Recipe (Vegan + Gluten Free)
- 1 Tablespoon oil (avocado, coconut or extra virgin olive)
- 1 yellow onion (diced)
- 3-4 garlic cloves (finely minced)
- 1 1/2 cups gold potatoes (diced in 1 cm cubes)
- 1 1/2 cups carrots (diced in 1 cm cubes)
- 3 Tablespoons Thai yellow curry paste (vegan if desired)
- 1 cup water
- 1 1/2 cups broccoli (cut into small pieces)
- 2 Tablespoons coconut aminos (or sub gluten free tamari)
- 1 (14 ounce) can coconut milk (I used full fat)
- Sea salt and pepper to taste
- Hot sauce to taste (if you like more heat) (optional)
- To a large pot on medium-high heat, add oil and diced onion. Allow the onion to cook until translucent before adding garlic.
- Then, when garlic becomes fragrant (about 3 minutes of cooking), add diced potatoes, diced carrots and curry paste to the pot. Stirring frequently, let these cook before adding the liquid to let the curry paste toast on the bottom of the pot for 5-6 minutes.
- After toasting, add water and bring to a low boil. When the water is boiling, reduce the heat to a simmer and cover with a lid for 15 minutes in order to soften the potatoes and carrots.
- After simmering, remove the lid and add chopped broccoli, coconut aminos and canned coconut milk. Stir occasionally and allow curry to simmer for another 8-10 minutes or until all the veggies are cooked and soft to your preference.
- Serve over rice or however you like! I used a brown jasmine rice.
Interested in More Vegan Recipes?
This post is an Easy Thai Curry Recipe which is vegan, gluten free, dairy free, soy free and refined sugar free.
If you are interested in more vegan recipes, feel free to check out my Vegan Butternut Squash Soup with Candied Pumpkin Seeds. As well as my recipe for Paleo Orange Cranberry Cookies (Vegan + Gluten Free). And my Paleo Asian Salad with Honey Ginger Dressing (which has a vegan option available).
If you enjoy this recipe please check out my list of recipes and leave a comment if you make this curry!