BANGKOK BEAN CURRY

With its red curry paste, coconut milk and lime, this vegetarian dish is all about big Thai flavours.

Yield: Serves 4 - 6.

BANGKOK BEAN CURRY

Ingredients

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

Directions

  1. 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.
  2. 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.
Nutritional analysis per serving:

706 calories, 23 g fat, 60.8 g protein, 60.6 g carbohydrate, 0 g fibre, 478 mg sodium

*Ingredients not included in nutritional analysis.

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