Thai Red Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai red curry with tofu, peppers, green beans, and bamboo shoots made with store-bought curry paste in just 30 minutes. Rich with coconut milk and served with rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 993mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 487mg
- Calcium
- 61mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 993MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.