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Gluten free Thai curry easy nourishing with sliced red and yellow bell peppers, carrots, broccoli florets, kale in rich coconut milk sauce flavored with Thai red curry paste, fresh ginger, garlic, turmeric, tamari, and lime juice, served over jasmine rice

Gluten-Free Thai Curry (Easy and Nourishing)

Gluten-Free Thai Curry (Easy and Nourishing) features bell peppers, carrots, broccoli, and kale simmered in creamy coconut milk with Thai red curry paste, fresh ginger, garlic, and tamari for authentic Thai flavors in 40 minutes. ​
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Ingredients Equipment Method Notes

Ingredients
  

  • Aromatic Base
  • 1 tbsp coconut oil or olive oil
  • 1 small white or yellow onion chopped (1 cup)
  • Pinch of salt plus more to taste
  • 1 tbsp finely grated fresh ginger 1-inch nub
  • 2 cloves garlic pressed or minced
  • Thai Curry Paste and Spices
  • 2 tbsp Thai red curry paste ensure gluten-free
  • 1 tbsp curry powder
  • ½ tbsp ground turmeric
  • ½ tsp cayenne pepper
  • Vegetable Base
  • 1 red bell pepper sliced into thin 2-inch strips
  • 1 yellow orange, or green bell pepper, sliced into thin strips
  • 3 carrots peeled and sliced diagonally into ¼-inch rounds
  • 2 cups cubed sweet potato optional
  • 3 cups broccoli florets
  • 1½ cups packed thinly sliced kale ribs removed
  • Creamy Coconut Base
  • 1 can 14 oz full-fat coconut milk (with guar gum)
  • ½ cup water
  • 1 tbsp tomato paste
  • Finishing and Serving
  • 1½ tsp coconut sugar or brown sugar
  • 1 tbsp gluten-free tamari or coconut aminos
  • 2 tsp rice vinegar or fresh lime juice
  • Handful chopped fresh basil or cilantro
  • Optional: red pepper flakes sriracha, lime wedges
  • For Serving
  • Cooked jasmine rice brown rice, or cauliflower rice

Equipment

  • Large Dutch oven, deep skillet, or heavy pot with lid
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Microplane grater for fresh ginger
  • Can opener

Method
 

  1. Prep all vegetables: Chop onion, mince garlic, grate ginger. Slice bell peppers into strips. Peel and slice carrots diagonally. Cube sweet potato if using. Prepare broccoli florets and slice kale thinly.
  2. Start rice if serving (brown rice takes 30 minutes; follow package directions for other types).
  3. Warm large Dutch oven or deep skillet over medium heat. Add 1 tbsp coconut oil. Add onion and pinch of salt. Cook 5 minutes until translucent. Add ginger and garlic, cook 30 seconds until fragrant, stirring continuously.
  4. Add curry powder and turmeric, stir 30 seconds. Add Thai red curry paste and cook 2 minutes, stirring often, to bloom the paste.
  5. Add bell peppers and carrots (and sweet potato if using). Cook 3-5 minutes until fork-tender. If using sweet potato, cover and cook 5-7 minutes.
  6. Add broccoli florets. Cover and cook 3-5 minutes until bright green and tender-crisp.
  7. Add full-fat coconut milk, ½ cup water, tomato paste, kale, and coconut sugar. Stir to combine. Bring to simmer over medium heat. Reduce heat and simmer gently 5-10 minutes until all vegetables are tender. Curry will thicken as it simmers.
  8. Remove from heat. Season with tamari and rice vinegar or lime juice. Add salt to taste (about ¼ tsp). Adjust seasonings—add more tamari for depth or more vinegar/lime for brightness.
  9. Fluff rice with fork and season with salt. Divide rice among 4 bowls and ladle curry over top. Garnish with fresh basil or cilantro and optional red pepper flakes. Serve with lime wedges and sriracha on side.

Notes

Thai red curry paste: Thai Kitchen brand is gluten-free and vegetarian. Always verify labels.
Full-fat coconut milk with guar gum (like Native Forest Classic) creates creamy texture. Lite coconut milk won't be as rich.
Use gluten-free tamari instead of regular soy sauce. Coconut aminos work for Whole30.
Fresh ginger is essential—don't substitute ground ginger.
Vegetables are flexible—use any combination totaling 6-7 cups.
Add protein: Cook 1 lb chicken with spices in Step 4, remove, then add back in Step 7. Or add baked tofu, shrimp (last 5 min), or chickpeas.
Store curry and rice separately refrigerated up to 4-5 days. Freeze curry up to 3 months.
Flavors improve overnight—curry tastes even better next day!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories
Approximately 230 kcal per serving (without rice).
​
Protein
Approximately 15.5 g protein per serving (with chicken). Without protein, about 5g from vegetables.