Thai Red Curry Recipe
User Reviews
4.9
20 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 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 white onion thinly sliced, medium
- salt sea salt
- 1 red bell pepper stemmed, seeded, and sliced into strips
- 1 tablespoon ginger chopped fresh
- 2 tablespoons red curry paste (we like the Mekhala brand best)
- 1 coconut milk 14-ounce can, full-fat
- ½ cup water
- 1 tablespoon tamari
- 2 teaspoons cane sugar
- 4 ounces Green bean trimmed (about 1 cup, fresh
- ½ cup bamboo shoots drained
- 1 tablespoon lime juice plus wedges for serving, fresh
- tofu optional, baked
- basil for garnish, fresh, or Thai basil leaves
- cilantro for garnish, fresh
- red Thai chili thinly sliced, for garnish
- rice for serving, cooked
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
20 reviews
Excellent
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