YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 15 mins  TOTAL TIME: 25 mins

This Healthy Coconut Curry was a hit! Creamy and flavorful, with just the right amount of spice - try it with tofu to make this a satisfying, meat-free meal!

½ lb green beans, cut into 2" pieces
1 tbsp canola oil
1 red onion, thinly sliced
Kosher salt and pepper
1 ½ tsp minced garlic
1 tbsp minced ginger
1 serrano chile, thinly sliced
2 tbsp Thai red curry paste
2 (14 oz) cans coconut milk
1 cup vegetable stock
⅓ cup lime juice
¼ cup fish sauce
3 tbsp honey
2 lbs protein (extra firm tofu, cooked chicken, cooked prawns, etc.)
6 peppadew peppers, sweet peppers, or cherry tomatoes
Chopped fresh basil
Rice noodles (such as pad Thai noodles)

Large pot
Cutting board 


  1. Bring a pot of water to a boil and cook the green beans for 2-3 minutes then rinse in ice water to stop the cooking process. Drain and pat dry.
  2. Heat the canola oil in a large stockpot over medium heat. Add the onion, season with salt and pepper, and sauté for 6-8 minutes, until softened.
  3. Add the garlic, ginger, chile, and curry paste. Continue cooking for 1 minute.
  4. Stir in the coconut milk, chicken stock, lime juice, fish sauce, and honey. Bring to a boil, then reduce and simmer for 10 minutes.
  5. Add the protein and simmer for about 2 minutes.
  6. Stir in the peppadew peppers and blanched green beans. Simmer for 2 minutes.
  7. Stir in the basil, taste, and adjust seasoning, if needed.
  8. Prepare the rice noodles according to the package instructions.
  9. Add the noodles to a bowl, spoon the curry on top, add a squeeze of lime, and enjoy!
Adapted from: The Anti-Inflammation Cookbook