If you’re looking for a recipe that combines bold flavors with anti-inflammatory ingredients, Thai red curry with tofu and green beans is an ideal choice.
Curries are well-known for their robust spices, ginger, and chiles—all of which can help support a balanced and healthy lifestyle.
This dish doesn’t just taste amazing; it’s packed with ingredients known for their potential to reduce inflammation while being versatile enough to suit various preferences.
Why This Curry Stands Out for Anti-Inflammation
What makes Thai red curry unique is its use of anti-inflammatory powerhouses like ginger, garlic, and red curry paste. These ingredients are rich in compounds that may help combat inflammation in the body.
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For example, ginger contains gingerol, a natural compound with potent antioxidant and anti-inflammatory effects. Similarly, garlic has sulfur-containing compounds that may help support the immune system and reduce inflammation, according to the National Library of Medicine.
The tofu and green beans in this recipe add a nutrient-dense touch. Tofu provides plant-based protein, while green beans are a great source of fiber and vitamins.
Together, they create a wholesome meal that not only delights the palate but also supports overall health.
Customizing the Recipe for Different Diets
One of the best aspects of this recipe is its flexibility. Whether you’re following a vegetarian, gluten-free, or even a lower-carb diet, you can easily make adjustments to fit your needs.
- Vegan: Use a plant-based curry paste and swap out fish sauce for soy sauce or tamari.
- Gluten-Free: Ensure your curry paste and soy sauce are certified gluten-free. Most Thai ingredients naturally fit into a gluten-free diet.
- Low-Carb: Skip the rice noodles and serve the curry over zucchini noodles or steamed cauliflower rice for a lower-carb option.
These simple changes allow everyone to enjoy the dish while reaping its anti-inflammatory benefits.
The Key Ingredients That Boost Flavor & Health
The magic of this dish lies in its carefully chosen ingredients, which are not only flavorful but also nutrient-packed.
- Red Curry Paste: This paste is made with red chiles, lemongrass, and other aromatic spices. It’s the backbone of the dish’s bold flavor.
- Coconut Milk: A rich and creamy base that balances the heat from the curry paste while providing healthy fats.
- Lime Juice: Adds a zesty tang while offering a dose of vitamin C, which can support immune health.
- Basil and Green Beans: These ingredients add freshness and texture, with basil lending its fragrant aroma.
Each component contributes to the dish’s overall anti-inflammatory properties while enhancing the experience of eating something truly delicious.
Tips for Perfecting This Recipe
To get the most out of this curry, here are a few helpful tips:
- Blanch the Green Beans: Blanching helps retain their vibrant green color and crisp texture. However, if you prefer a more hands-off approach, you can simply toss them in with the tofu.
- Choose High-Quality Curry Paste: The quality of your curry paste makes a huge difference. Look for authentic Thai brands or experiment with making your own for a fresher flavor.
- Adjust the Heat: If you’re sensitive to spice, reduce the amount of curry paste or omit the chiles entirely. For those who love a fiery kick, feel free to add extra chiles or chili oil.
These small adjustments ensure the dish is tailored to your taste while maintaining its healthful benefits.
Serving and Storing Your Thai Red Curry
This curry is best enjoyed fresh, but it also makes for excellent leftovers. Serve it over rice noodles or jasmine rice for a more traditional approach, or opt for quinoa to boost its protein content.
For meal prep, store the curry and noodles separately to prevent sogginess. It keeps well in the fridge for up to three days, making it a convenient option for busy weeks.
The Perfect Blend of Flavor & Wellness
Thai red curry with tofu and green beans is much more than a comfort dish. It’s a thoughtful combination of anti-inflammatory ingredients and aromatic spices that deliver both taste and health benefits.
Anti-Inflammatory Thai Red Curry with Tofu & Green Beans
Equipment
- Large stockpot or Dutch oven
- Slotted spoon
- Medium bowl for ice water
Ingredients
- 8 oz green beans trimmed and cut into 1-inch pieces
- 1 Tbsp organic canola oil
- 1 large red onion sliced
- Kosher salt
- 1½ tsp minced garlic
- 1 tsp minced fresh ginger
- 1 Thai bird chile or small serrano chile very thinly sliced (optional for nightshade-sensitive)
- 4 Tbsp Thai red curry paste 2 Tbsp if nightshade-sensitive
- 2 14-oz cans unsweetened coconut milk
- 1 cup chicken or vegetable stock
- ⅓ cup lime juice
- ¼ cup fish sauce plus more as needed
- 3 Tbsp honey
- 2 lb extra-firm tofu cut into 1-inch cubes
- 1½ cups cherry tomatoes halved (optional if nightshade-sensitive)
- ¼ cup chopped basil
- 1 lb dried brown rice noodles
Instructions
Blanch the Green Beans:
- Boil a large pot of salted water and prepare a medium bowl with ice water.
- Add the green beans to the boiling water and let them cook for about 2 minutes.
- Using a slotted spoon, transfer the beans to the ice water to stop the cooking process.
- Once cooled, pat the beans dry and set them aside.
Cook the Curry Base:
- Heat the canola oil in a large stockpot or Dutch oven over medium heat.
- Add the sliced red onion with a pinch of kosher salt, stirring occasionally, and cook until softened, about 6–8 minutes.
- Mix in the garlic, ginger, and sliced chile (if using), along with the curry paste, and stir for about 1 minute until fragrant.
Simmer the Curry Sauce:
- Pour in the coconut milk, chicken or vegetable stock, lime juice, fish sauce, and honey.
- Stir everything together and bring it to a boil.
- Reduce the heat to medium-low and let the mixture simmer uncovered for about 10 minutes to allow the flavors to meld.
Add Tofu and Vegetables:
- Stir in the tofu cubes and cook for about 3 minutes over medium heat, stirring occasionally to ensure even heating.
- Add the cherry tomatoes (if using) and the blanched green beans.
- Continue cooking for about 2 minutes, or until the green beans are tender-crisp, the tofu is warmed through, and the sauce has slightly thickened.
Finish with Basil and Seasonings:
- Mix in the chopped basil and taste the curry. Adjust the seasoning with additional fish sauce or salt as needed.
Prepare Noodles and Serve:
- Cook the rice noodles according to the package directions.
- To serve, place a portion of noodles in each bowl and ladle the curry on top. Serve immediately for best results.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.