Thai Red Curry
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes
Servings: 4
This Thai red curry recipe is just as delicious as takeout...and almost as easy. Made with store-bought curry paste, it comes together in 30 minutes on the stove!
Ingredients
- 2 tablespoons coconut oil
- ½ medium white onion (thinly sliced)
- null Sea salt
- 1 red bell pepper red bell pepper (stemmed, seeded, and sliced into strips)
- 1 tablespoon fresh ginger (chopped)
- 2 tablespoons red curry paste ((we like the Mekhala brand best))
- 14 ounces full-fat coconut milk ((1 can))
- ½ cup water
- 1 tablespoon tamari
- 2 teaspoons cane sugar
- 4 ounces fresh green beans (trimmed (about 1 cup))
- ½ cup bamboo shoots (drained)
- 1 tablespoon fresh lime juice (plus wedges for serving)
- null Baked tofu (optional)
- null Fresh basil or Thai basil leaves (for garnish)
- null Fresh cilantro (for garnish)
- null Red Thai chiles (thinly sliced, for garnish)
- null Cooked rice (for serving)
Instructions
- Heat the coconut oil in a large, deep skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 3 minutes, or until softened. Add the red pepper and cook for another 2 minutes, then add the ginger and red curry paste and cook, stirring, for 2 minutes.
- Add the coconut milk, water, tamari, sugar, green beans, and bamboo shoots and stir to combine. Simmer until the green beans are tender but still have a slight bite, about 10 minutes.
- Remove from the heat and add the lime juice and tofu, if desired. Season to taste.
- Garnish with basil, cilantro, and Thai chiles and serve with rice.
Notes
- Don’t skip the sugar. It’s essential for making this curry taste like one from a restaurant. The sugar’s sweetness brings out the floral flavor of the coconut.
- You could use so many different veggies in this recipe! Try replacing the green beans with snap peas or snow peas, or add thinly sliced or julienned carrots.
- If you end up with leftover curry, it keeps well for up to 3 days in an airtight container in the fridge. Reheat it on the stove or in the microwave for a super-flavorful lunch.