Thai Red Curry

Ingredients:

2 tablespoons coconut oil
½ onion, thinly sliced
Sea salt
1 red bell pepper, peeled and cut into strips
1 tablespoon minced fresh ginger
2 tablespoons red curry paste
1 can full-fat coconut milk (400 g)
½ cup water
1 tablespoon TAMARI soy sauce
2 teaspoons cane sugar
100 g fresh green beans
½ cup bamboo shoots
1 tablespoon fresh lime juice (and slices for serving)
Grilled tofu (optional)
Fresh basil leaves
Fresh cilantro
Finely chopped chili pepper
We recommend serving with cooked rice

Directions:

1. Heat the coconut oil in a large deep frying pan over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally (3 minutes or until softened). Add the red pepper and cook for another 2 minutes. Then add the ginger and red curry paste and cook, stirring, for 2 minutes.
2. Add the coconut milk, water, tamari sauce, sugar, green beans and bamboo shoots and stir. Simmer until the green beans are tender (about 10 minutes).
3. Remove from heat and, if desired, squeeze in the lime juice and add the tofu. Season to taste.
4. Garnish with basil, cilantro and serve with rice. Delicious!
Yield: 4 servings
Recipe: www.loveandlemons.com