Bangkok Bean Curry
With its red curry paste, coconut milk and lime, this vegetarian dish is all about big Thai flavours.
Cook time
47 mins
Recipe Difficulty
Easy
Yield
Serves 4 - 6
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
- 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.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
706 calories, 23 g fat, 60.8 g protein, 60.6 g carbohydrate, 0 g fibre, 478 mg sodium