Thai Red Curry Green Beans

This vegan and gluten-free Thai-style red curry with green beans smells great and tastes great. The spicy and sour red curry paste goes well with the creamy coconut milk base, making a delicious sauce that coats the soft green beans and colorful vegetables.

Ingredients:

• 1 lb green beans, trimmed and cut into bite-sized pieces
• 1 can 14 oz coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon coconut sugar
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh cilantro leaves, for garnish
• Cooked rice, for serving

Instructions:

Put vegetable oil in a large pan or wok and heat it over medium-low heat

Saut the garlic and onion for about two minutes, until they smell good

Now add the red curry paste and stir it in

Cook for one more minute

Add the lime juice, soy sauce, coconut sugar, and coconut milk

Mix things together well

Put in cherry tomatoes, bell pepper, and green beans

It will take about 5 to 7 minutes of cooking until the vegetables are soft but still crisp

Serve hot with cooked rice and fresh cilantro leaves on top