Thai Red Curry


  • 1 can coconut milk (14 oz)
  • 1 T brown sugar
  • 1 T red curry paste
  • 1 sliced red onion
  • 1 T minced fresh garlic
  • 2 T extra virgin coconut oil
  • 1 green pepper
  • 1 cup mushrooms
  • 1 cup fresh green beans
  • 4 oz rice noodles
  • fresh cilantro
  • 2 T crushed peanuts

The Method:

  1. Whisk together coconut milk, brown sugar and curry paste.
  2. Saute onion, garlic in coconut oil over medium-high heat until onion softens, about 3 mins.
  3. Stir in coconut milk mixture.  Reduce to medium-low heat and simmer curry for 10 mins.  Add green beans and mushrooms; simmer 5 mins.  Add bell pepper; simmer until sauce thickens, stirring occasionally, 5 mins. Stir in lime juice and season with salt and pepper.
  4. Serve curry over noodles.  Garnish with cilantro and peanuts

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