Thai Red Curry Recipe
User Reviews
4.9
30 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
Thai Red Curry Recipe
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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.
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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
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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.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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