Go Back
+ servings
Thai Red Curry Broccoli - Dairy Free, Gluten Free, Low Carb, Keto, vegan
Print Recipe
5 from 1 vote

Thai Red Curry Broccoli

Thai red curry paste combined with creamy, slightly sweet coconut milk makes a luscious, super flavorful sauce that is soaked up by the broccoli creating one amazing dish that is vegan, dairy free, gluten free and low carb!  Serve it up with some grilled chicken or shrimp for an unforgettable dinner!  
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Keyword: broccoli, coconut milk, keto, LCHF, low carb, red curry, thai, vegan
Servings: 8 servings
Calories: 141kcal



To blanch broccoli:

  • Fill a large stock pot with water and bring to boil over medium high heat.  Salt water with about 2 tablespoons of salt.  While water is coming up to a boil, fill a large bowl with ice and water to shock the broccoli.  Once the water has come to a boil, carefully pour in the broccoli florets.  Cook the florets for 2-3 minutes or until fork tender.  Drain in a colander and immediately pour them into the bowl of ice water to stop the cooking.  Let them sit for 2-3 minutes.  Drain the broccoli and lay out florets on a sheet pan lined with paper towels and blot to dry.  Set aside.

For the dish:

  • In a large skillet, melt coconut oil or butter over medium heat and add onions.  Cook onions 3-5 minutes or until translucent.  Add garlic and cook 1-2 more minutes stirring constantly, then add the curry paste to the pan and stir into the onions, heating it through.  Pour in the coconut milk, sweetener and salt.  Bring to a boil and simmer for 5 minutes.  Add the blanched broccoli to the pan and toss with the sauce.  Cook broccoli in the sauce for 3-5 more minutes or until desired doneness!  Serve and enjoy!


Serving size is about 1 cup.


Calories: 141kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Sodium: 183mg | Potassium: 302mg | Fiber: 2g | Sugar: 2g | Calcium: 52mg | Iron: 0.8mg