Name: Thai Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Four generous bowls
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil (olive or vegetable oil works too); ½ medium white onion, thinly sliced; Pinch of sea salt; 1 red bell pepper, seeded and sliced into strips; 1 tablespoon fresh ginger, chopped; 2 tablespoons red curry paste (use your favorite brand); 1 (14-ounce) can full-fat coconut milk; ½ cup water; 1 tablespoon tamari (or soy sauce); 2 teaspoons cane sugar (brown sugar works fine); 4 oz fresh green beans (about 1 cup, trimmed); ½ cup bamboo shoots, drained; 1 tablespoon fresh lime juice, plus extra lime wedges; Baked tofu (prepped ahead or store-bought for convenience); Fresh basil (Thai basil if possible) and cilantro for garnish; Thinly sliced red Thai chiles for extra heat; Cooked rice, for serving

Description

This easy, creamy Thai red curry brings quick comfort with coconut milk, fresh veggies, and customizable protein in just 30 minutes. Warm, comforting, and crowd-pleasing, perfect for busy nights or relaxed weekends.

Ingredients

For the Curry:

2 tablespoons coconut oil (olive or vegetable oil works too)
½ medium white onion, thinly sliced
Pinch of sea salt
1 red bell pepper, seeded and sliced into strips
1 tablespoon fresh ginger, chopped
2 tablespoons red curry paste (use your favorite brand)
1 (14-ounce) can full-fat coconut milk
½ cup water
1 tablespoon tamari (or soy sauce)
2 teaspoons cane sugar (brown sugar works fine)
4 oz fresh green beans (about 1 cup, trimmed)
½ cup bamboo shoots, drained
1 tablespoon fresh lime juice, plus extra lime wedges

Optional add-ins:

Baked tofu (prepped ahead or store-bought for convenience)
Fresh basil (Thai basil if possible) and cilantro for garnish
Thinly sliced red Thai chiles for extra heat
Cooked rice, for serving

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Instructions

1. Start the Aromatics

In a large, deep skillet over medium heat, warm the coconut oil. Add the sliced onion and a pinch of sea salt, and sauté for about 3 minutes, until the onion is softened and lightly fragrant.

2. Add Pepper, Ginger, and Curry Paste

Add the red bell pepper strips and cook for another 2 minutes, stirring occasionally so they soften but still stay bright. Stir in the chopped ginger and red curry paste, cooking for about 2 minutes until everything smells wonderfully fragrant and the paste is evenly distributed.

3. Pour in the Liquids and Veggies

Pour in the coconut milk and water, stirring to combine. Add the tamari, cane sugar, green beans, and bamboo shoots. Mix well so the veggies are nestled into the sauce.

4. Simmer Until Tender

Bring the curry to a gentle simmer (not a hard boil). Let it simmer for about 10 minutes, or until the green beans are tender but still have a bit of bite. Stir occasionally to keep everything cooking evenly.

5. Finish with Lime and Tofu

Remove the pan from heat. Stir in the fresh lime juice and gently add the baked tofu, if using, letting the heat of the curry warm it through. Taste and adjust: add more salt, tamari, sugar, or lime until it tastes just right to you.

6. Serve and Garnish

Spoon the curry over bowls of cooked rice. Garnish with fresh basil and cilantro, and sprinkle on sliced red Thai chiles if you like extra heat. Serve lime wedges on the side for anyone who loves an extra squeeze of brightness.

Notes

Simmer gently to avoid curdling the coconut milk.
Swap tamari for fish sauce for a more classic Thai flavor (if not vegetarian).
Don’t skip the lime juice—it lifts the whole dish.
Store-bought baked tofu makes this dish extra filling and is kid-friendly.
Leftovers reheat like a dream and thicken even more overnight.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Thai