BANGKOK BEAN CURRY
BANGKOK BEAN CURRY

1 tbsp (15 mL) oil
1 cup (250 mL) chopped onion
2 cloves garlic, finely chopped
3 - 4 tsp (15 - 20 mL) red curry paste
1 can (28 oz / 796 mL) red kidney beans, rinsed and drained
1 can (14 oz / 398 mL) diced tomatoes
1 can (400 mL) coconut milk
2 tbsp (25 mL) sugar
1 tsp (5 mL) grated lime peel
1/2 tsp (2 mL) salt
2 tbsp (25 mL) fresh lime juice
Hot cooked rice
Thinly sliced green onion

Heat oil in a large saucepan over medium heat. Add onion and saute for 5 minutes. Stir in garlic and red curry paste; saute for 1 minute. Stir in beans, tomatoes, coconut milk, sugar, lime peel and salt. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes. Stir in lime juice. Serve over rice and sprinkle with green onion. Serves 4 - 6.

 
Last updated on January 18, 2019