Thai Red Curry Recipe
Serves 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! 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.
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
- 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.