20 Minute Coconut Red Curry 

Making a homemade curry can sound like a lot of work but our Coconut Red Curry recipe takes only 20 minutes to cook. Say goodbye to weeknight dinners that feel like an eternity to get ready and treat yourself to something quick, easy, and mouthwatering. This Coconut Red Curry is creamy as well as full of your favorite vegetables and protein. Serve it over top of white rice and then squeeze fresh lime juice all around for a flavorful and hearty dinner. You can also tweak the amount of curry paste and whether you use red or green if you’re looking for a spicer or sweeter curry.

What’s the Difference Between Red and Green Curry Paste?

While both red and green curry pastes come from a combination of many spices, their core ingredients differ and produce various end products. Green curry paste, of course, comes from green chiles. It’s heat level ranges from mild to intensely hot based on the type of green chile used. This curry relies on fresh and fragrant herbaceous ingredients like kaffir lime zest, lemongrass, and cilantro root. Red curry paste on the other hand uses dried red chiles which carry a deeper heat and smoky flavor. Even though it uses other similar ingredients to green curry paste, the dried red chiles impart a different taste.

20 Minute Coconut Red Curry 

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• Author: Anna Franklin

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Description

Who knew curry could be made so quick yet so flavorful?

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Ingredients

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• 1 clove garlic, grated
• 1 tsp ground ginger
• 1/4 cup curry paste, green or red
• 1 tbsp butter
• 1/4 cup tomato sauce
• 2 tbsp Better Than Bullion
• 1 tbsp sugar
• 1 can coconut milk
• Juice of 1 lime

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Instructions

1. In a large sauté pan, add garlic, ginger, curry paste, and butter. Toast until fragrant.
2. Add tomato sauce, better than bullion, and sugar. Simmer for 2 minutes.
3. Add one can of coconut milk and bring to a simmer for 5 minutes.
4. Add your favorite veggies and protein to the sauce and simmer until cooked through. Serve with white rice and garnish with fresh lime juice.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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