HEALTHY COCONUT CURRY
Jason Glover
6
10 minutes
15 minutes
652
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!
Ingredients
- 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)
Tools
Directions
- 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.
- 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.
- Add the garlic, ginger, chile, and curry paste. Continue cooking for 1 minute.
- Stir in the coconut milk, chicken stock, lime juice, fish sauce, and honey. Bring to a boil, then reduce and simmer for 10 minutes.
- Add the protein and simmer for about 2 minutes.
- Stir in the peppadew peppers and blanched green beans. Simmer for 2 minutes.
- Stir in the basil, taste, and adjust seasoning, if needed.
- Prepare the rice noodles according to the package instructions.
- Add the noodles to a bowl, spoon the curry on top, add a squeeze of lime, and enjoy!
