Paleo Thai Red Coconut Curry (Gluten-Free)
Paleo Thai Red Coconut Curry recipe. My go-to creamy, savory, sweet yet spicy, coconutty red curry recipe that is naturally Paleo, dairy-free, and Gluten-free.
I LOVE Thai red curry. I have loved it since the day I first tried it ( maybe 5 years ago), and I’ve loved it even more since discovering how easily it can be made Paleo.
This Paleo Thai Red Coconut Curry recipe has become my go-to homemade version of the dish. I tested this recipe several times and even deleted an old recipe so that I could only have “the best one” on my blog.
Since I have a peanut allergy, I tend to avoid restaurants that use a lot of peanuts in their cooking. And this includes Thai restaurants.
That is why I had not discovered Thai red curry until more recently.
I’m actually allergic to all nuts except for almonds, so I have had to be very careful with what I eat when I go to restaurants.
However, I have found Thai restaurants have become very allergy friendly lately. I’ve found places that even have separate pans that they cook with. Which is amazing!
I noticed that red curry is naturally nut-free and also naturally made in a paleo-friendly manner.
SO I decided to make it at home.
Ingredients needed for this Paleo Thai Red Coconut Curry recipe:
- bell peppers
- red curry paste
- fresh ginger
- coconut cream
- lime juice
- maple syrup
- ground ginger
- coconut aminos
- bamboo shoots
- snap peas
Red curry recipes use coconut milk or coconut cream and this results in the most delicious sweet yet rich coconut curry taste.
On that note, make sure to use a coconut cream or milk without any preservatives in it! It makes such a big difference in the flavor.
My go-to is canned Savoy coconut cream. It’s the best!
Honestly, once you try this coconut cream, you’ll have a hard time using anything else.
How to make this Paleo Thai Red Coconut Curry recipe:
It’s actually easier to make this recipe than expected. You only need one pot and you add all the ingredients to the pot at different times.
To start, you cook the garlic and onion until fragrant.
Then, you add the carrots and red pepper to the pan.
After that, you add the curry paste, fresh ginger, and coconut cream.
Then it’s time to season everything! You add the lime juice, maple syrup, honey, water, salt, dried basil, ground ginger, and coconut aminos.
Lastly you add the bamboo shoots, and then let the mixture boil for 10 minutes. Then you add snap peas and boil got another 5-10 minutes.
Now the best part about this red curry sauce is everything that you can soak/ dunk in it. Like veggies!! My absolute favorite veggies to eat with this sauce is broccoli. It soaks the sauce so well. NOM.
I’m also a huge fan of eating this Paleo Thai Red Coconut Curry with cauliflower rice or regular rice. I can just taste it now. 🙂
My husband likes when we add diced grilled chicken and potatoes to the dish.
Honestly, once you have this Paleo Thai Red Coconut Curry sauce done, the sides to this dish are customizable to you.
Other healthy coconut cream sauce recipes you may enjoy:
Paleo Thai Red Coconut Curry (GF)
- 1 Tbs olive oil
- 3/4 cup chopped onion, (this was ½ of an onion for me)
- 4 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 red bell peppers, sliced into thin 2-inch long strips
- 3 Tbs red curry paste , (“Thai Kitchen” brand is Paleo)
- 1 Tbs freshly grated ginger
- 1 14 ounce can of coconut cream, (without preservatives, Savoy brand is great)
- 2 Tbs lime juice
- 2 Tbs maple syrup
- 1 Tbs honey
- ½ cup water
- 1 tsp salt
- 1 tsp dried basil
- ¼ tsp ground ginger
- 1 Tbs coconut aminos
- 1 8 ounce can of bamboo shoots
- 1 ½ cups snap peas
- Put 1 tbs olive oil in a large sauce pan over medium-high heat. Add the minced garlic and chopped onion and cook for 2-3 minutes. Lower heat to medium.
- Add the carrots and red pepper to the pan and cook for 5-6 mins.
- Then, add the curry paste and freshly grated ginger to the pan, and mix. Add the coconut cream and mix.
- Next, add the lime juice, maple syrup, honey, water, salt, dried basil, ground ginger, and coconut aminos. Mix. Add the bamboo shoots, and then cook for 10 minutes, letting the mixture bubble.
- Add 1 1/2 cups of snap peas and cook for another 5-10 minutes.
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.