Name: Thai Red Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American, Thai
Ingredients: 2 tablespoons coconut oil; ½ medium white onion (thinly sliced); Sea salt; 1 red bell pepper (stemmed, seeded, and sliced into strips); 1 tablespoon chopped fresh ginger; 2 tablespoons red curry paste ((we like the Mekhala brand best)); 1 14-ounce can full-fat coconut milk; 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); Baked tofu (optional); Fresh basil or Thai basil leaves (for garnish); Fresh cilantro (for garnish); Red Thai chiles (thinly sliced, for garnish); Cooked rice (for serving)

Thai Red Curry Recipe

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! I love the peppers, green beans, and bamboo shoots in this recipe, but feel free to experiment with other veggies. Snow peas, broccoli, carrots, and more are great here too.

30 min total 10 min prep 20 min cook 4

Instructions

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1 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.
2 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.
3 Remove from the heat and add the lime juice and tofu, if desired. Season to taste.
4 Garnish with basil, cilantro, and Thai chiles and serve with rice.