When life feels like a chaotic mess of emails, errands, and trying to remember if I left the oven on, there’s one dish that always brings me back to center—Thai curry.
It’s warm, rich, and packed with fresh flavors that instantly make everything feel okay again. Plus, it’s naturally gluten-free, making it a stress-free meal for anyone avoiding wheat.
I fell in love with Thai curry when I had my first spoonful at a tiny family-run restaurant years ago. The balance of creamy coconut, zesty lime, and just the right amount of heat had me hooked.
Since then, I’ve been making my own version at home, using ingredients that are easy to find at most grocery stores. This recipe is my go-to when I need something cozy yet nutritious, and I promise—it’s easier than it sounds!
Tips for Maximum Flavor
- Sauté the curry paste: Before adding liquid, let the paste cook for a minute in oil. This deepens the flavor.
- Don’t overcook the veggies: You want them tender-crisp, not mushy.
- Make it spicier: Add a chopped Thai chili or a pinch of red pepper flakes.
- Protein swaps: Try shrimp, chicken, or tempeh instead of chickpeas.
- Extra veggies? Add mushrooms, green beans, or baby spinach at the end.
Serving Suggestions
Scoop the fragrant coconut rice into a bowl and ladle the curry over the top. Garnish with extra herbs, a sprinkle of toasted peanuts, and a lime wedge on the side.
Want some crunch? Serve with gluten-free naan or crispy rice crackers.
This dish also reheats beautifully, making it perfect for meal prep!
Gluten-Free Thai Curry with Coconut Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A rich, comforting, and nutritious Thai curry packed with fresh vegetables, creamy coconut milk, and served over fluffy coconut rice.
Ingredients
For the Curry:
- 1 tbsp coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup carrots, julienned
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 ½ cups vegetable broth
- 2 tbsp Thai red curry paste (adjust for spice preference)
- 1 tbsp gluten-free soy sauce (or tamari)
- 1 tbsp maple syrup (or honey)
- ½ tsp turmeric
- 1 ½ cups cooked chickpeas (or tofu for protein)
- Juice of 1 lime
- ½ cup fresh basil or cilantro, chopped
For the Coconut Rice:
- 1 cup jasmine rice (rinsed well)
- 1 cup canned coconut milk
- 1 cup water
- ½ tsp salt
Instructions
Make the Coconut Rice
- Rinse the rice under cold water until the water runs clear. This removes excess starch and keeps it from getting mushy.
- Combine the coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat.
- Stir in the rice, reduce heat to low, and cover. Let it simmer for 15 minutes until the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 more minutes. Fluff with a fork before serving.
Make the Curry
- Heat coconut oil in a large pan over medium heat. Add onions and sauté for 2 minutes until soft.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add bell pepper, zucchini, and carrots. Cook for 4-5 minutes, stirring occasionally.
- Pour in coconut milk and broth. Stir in the curry paste, soy sauce, maple syrup, and turmeric.
- Add chickpeas (or tofu) and bring to a gentle simmer. Let it cook for 10 minutes, allowing flavors to meld.
- Squeeze in fresh lime juice and sprinkle with chopped basil or cilantro.
- Taste and adjust seasoning (add salt, extra lime, or more spice if needed).
Notes
Easily customizable with different veggies and proteins. Adjust spice level to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
