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My BigMouth Blog | A Blog by Jason Glover

Healthy Coconut Curry

Healthy Coconut Curry

Healthy Coconut Curry | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

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!

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Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 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
  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)

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

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
  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)

Directions

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!

Healthy Coconut Curry

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