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Two bowls of 20 minute coconut red curry with rice and vegetables sit on a table beside fresh limes and beer.

20 Minute Coconut Red Curry 

  • Author: Anna Franklin

Description

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

Ingredients

Scale
  • 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

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.

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Find it online: https://pittsburgh.tablemagazine.com/blog/20-minute-coconut-red-curry/