loveandlemons4.9
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.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
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.
coconut oil2 tablespoonsred curry paste, (we like the Mekhala brand best)2 tablespoons
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.
tamari1 tablespoonfresh green beans, trimmed (about 1 cup)4 ounces
3
Remove from the heat and add the lime juice and tofu, if desired. Season to taste.
fresh lime juice, plus wedges for serving1 tablespoon
4
Garnish with basil, cilantro, and Thai chiles and serve with rice.
Fresh cilantro, for garnish
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