Anti-Inflammatory Thai Red Curry with Tofu & Green Beans
This anti-inflammatory Thai red curry is packed with bold flavors from ginger, garlic, and Thai red curry paste. It's a versatile dish that works with tofu, chicken, or seafood and can be customized to suit dietary preferences, making it a delicious and healthful choice.
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
Curry Paste Tips: If using unfamiliar curry paste, test a small amount before adding it to ensure it suits your taste.
Nightshade-Sensitive Adaptation: Omit the chile pepper and cherry tomatoes, and use only 2 Tbsp of curry paste.
Ingredient Alternatives: Substitute tofu with chicken, mussels, or scallops for variation.
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