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Whole30-Friendly Thai Coconut Curry

This delicious Whole30-Friendly Thai Coconut Curry brings together creamy coconut milk, fresh vegetables, and authentic Thai flavors. It's a vibrant dish that's sure to satisfy your cravings without compromising your health goals. Perfect for weeknight dinners or meal prep, this curry is both nourishing and satisfying. Enjoy over cauliflower rice for a complete Whole30 meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Thai
Servings 4 servings
Calories 250 kcal

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Stirring spoon

Ingredients
  

  • 1 tablespoon coconut oil - for sautéing
  • 1 medium onion - chopped
  • 2 cloves garlic - minced
  • 1 tablespoon ginger - minced
  • 2 tablespoons red curry paste - adjust for spice
  • 1 can 14 oz coconut milk
  • 2 cups vegetable broth - or chicken broth for added flavor
  • 1 cup bell peppers - sliced (any color)
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 cups spinach leaves
  • Salt and pepper to taste
  • Fresh cilantro - for garnish (optional)

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and ginger, cooking for another minute until fragrant.
  • Add the red curry paste and stir well to combine, cooking for an additional 2-3 minutes.
  • Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
  • Add the sliced bell peppers, broccoli, and snap peas. Cook for about 5-7 minutes, until the vegetables are tender but still crisp.
  • Stir in the spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro if desired, and enjoy your Whole30-Friendly Thai Coconut Curry!

Notes

Variations: You can add your favorite proteins such as chicken, shrimp, or tofu for added flavor and nutrition. If you prefer a spicier dish, add more red curry paste or sliced chili peppers.
Tips and Tricks: Use fresh vegetables for the best flavor and texture. Don't forget to taste and adjust seasonings as necessary.
Substitutions: If you can't find coconut milk, almond milk or cashew milk could serve as a lighter alternative, but the flavor will change slightly.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 18gProtein: 4gFat: 18gSaturated Fat: 15gSodium: 360mgFiber: 4gSugar: 3g
Keyword Coconut Curry, Healthy, Thai, Whole30
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