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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Thai , American

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

Instructions

    Cup of Yum
  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.