Name: Thai Red Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: . Cooking Base; 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)

Get ready for a burst of flavor with this delightful Thai Red Curry! It's creamy, aromatic, and packed with fresh veggies. Perfect for a cozy dinner or a lively gathering!

Why You'll Love It

This dish is not only delicious but also incredibly satisfying to make. The combination of coconut milk and red curry paste creates a rich sauce that clings beautifully to every ingredient!

Quick Tips

Feel free to customize with your favorite veggies or proteins. And don't skip the garnishes—they add that extra flair!

Ingredients

Instructions

Cooking Steps:
Step 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.
Step 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.
Step 3

Remove from the heat and add the lime juice and tofu, if desired. Season to taste.
Step 4

Garnish with basil, cilantro, and Thai chiles and serve with rice.

Nutrition

Calories: 450, Fat: 30g, Carbs: 40g, Protein: 10g

Cooking techniques

Stir-frying is key in this recipe, allowing the vegetables to maintain their crunch while absorbing all those delicious flavors!

Variations or substitutions

Feel free to swap in your favorite vegetables like zucchini or carrots. You can also replace the tofu with chickpeas for a hearty vegan option!

Storage tips

This curry stores well in the refrigerator for up to 3 days. Just reheat on the stove and add a splash of water if it thickens up.

Notes

For a spicier kick, add more red Thai chiles or a dash of chili powder!