30-Minute Thai Red Curry

Prep time: 10 minutes | Cook time: 20 minutes | Cost estimate: $10–15 | Serves: 4

Okay, mamas, who’s with me? Dinnertime can be a *battle*. Between picky eaters, after-school activities, and the never-ending laundry pile, sometimes the LAST thing I want to do is cook. But guess what? I’ve cracked the code with this ridiculously easy (and totally craveable) Thai Red Curry. Seriously, it’s faster than ordering takeout, healthier, and the kids will actually eat it (mine do, anyway!). Plus, the leftovers are AMAZING. So ditch the delivery apps tonight, and let’s get cooking!

Why You’ll Love These

This isn’t just *any* curry recipe; it’s your new weeknight dinner champion! Here’s why:

• Ready in 30 Minutes: Seriously! From fridge to table in half an hour.
• Better Than Takeout: Fresher ingredients, customizable spice levels, and no mystery ingredients.
• Vegetable Powerhouse: Packed with colorful, crisp-tender veggies that even the kids might enjoy (shhh, don’t tell them!).
• Easily Customizable: Swap out the veggies, add your favorite protein, and adjust the spice to your liking.
• Perfect for Meal Prep: Make a big batch on Sunday and enjoy flavorful lunches all week long.
• Vegan-Friendly: A delicious and satisfying plant-based meal that everyone can enjoy.

Ingredients

Here’s what you’ll need to create this culinary magic:

• 2 tablespoons coconut oil
• ½ medium white onion, thinly sliced
• Pinch of sea salt
• 1 red bell pepper, stemmed, seeded, and sliced into strips
• 1 tablespoon chopped fresh ginger
• 2 tablespoons red curry paste (I highly recommend the Mekhala brand for the best flavor!) CHECK INGREDIENTS FOR FISH SAUCE IF VEGAN/VEGETARIAN
• 1 (14-ounce) can full-fat coconut milk
• ½ cup water
• 1 tablespoon tamari (or soy sauce)
• 2 teaspoons cane sugar (or coconut sugar)
• 1 cup green beans, trimmed
• 1 (8-ounce) can bamboo shoots, drained
• 1 lime, juiced
• 8 ounces baked tofu, cubed (optional, but adds great protein!)
• Fresh basil and cilantro, for garnish
• Thai chiles, sliced (optional, for extra heat!)
• Cooked jasmine rice, for serving

How to Make

Ready to become a red curry master? Follow these simple steps:

1. Sauté the aromatics: Heat the coconut oil in a large skillet or wok over medium heat. Add the sliced onion and a pinch of sea salt, and cook until softened, about 5 minutes.
   

   Note: Don’t overcrowd the pan! Give the onions room to sweat and soften properly.

   
   
2. Add the peppers and flavor bombs: Add the red bell pepper strips to the skillet and stir-fry for another 3 minutes, until they start to soften slightly. Then, add the chopped fresh ginger and red curry paste. Cook for 2 minutes, stirring constantly, until fragrant.
   

   Warning: This is where the magic happens, but also where things can burn quickly. Keep stirring to prevent the curry paste from sticking to the bottom of the pan.

   
   
3. Simmer the curry: Pour in the full-fat coconut milk and water, then add the tamari (or soy sauce), cane sugar (or coconut sugar), green beans, and bamboo shoots. Stir well to combine.
4. Cook until tender: Bring the curry to a gentle simmer, then reduce the heat and cook for 10 minutes, or until the green beans are tender-crisp.
   

   Tip: Don’t overcook the green beans! You want them to have a little bit of bite.

   
   
5. Season and finish: Stir in the fresh lime juice and the cubed baked tofu (if using). Taste the curry and season with salt, more tamari (or soy sauce), sugar, and/or lime juice, as needed.
6. Serve with love: Serve the Thai red curry hot over cooked jasmine rice. Garnish with fresh basil, cilantro, and sliced Thai chiles (if using).
   

   Pro Tip: Squeeze a lime wedge over your bowl right before serving for an extra burst of freshness!

   
   

Tips & Tricks

Want to take your Thai red curry game to the next level? Here are a few of my favorite tips and tricks: