Spicy Thai-Style Beans With Coconut Milk (Vegetarian)
Ready In: 45 mins
Serves: 4-6
Ingredients
- 1 medium onion, chopped
- 2 tablespoons fresh minced garlic
- 3 tablespoons vegetable oil
- 1 small red bell pepper, seeded and chopped (optional)
- 1 -2 tablespoon red curry paste (or to taste)
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (14 ounce) can diced tomatoes (undrained)
- 1 (13 ounce) can unsweetened coconut milk
- 2 tablespoons fresh lime juice (can use more)
- 1 -2 tablespoon sugar
- salt and black pepper
- 4 -5 cups cooked basmati rice
- chopped green onion
Directions
- In a Dutch oven heat oil over medium-high heat; add in onions and red bell pepper and saute for 5-6 minutes, adding in the garlic the last 2 minutes of cooking.
- Add in the red curry paste and cook 1 minute.
- Add in the kidney beans, diced tomatoes, coconut milk, lime juice and sugar; bring to a boil, reduce heat and simmer for about 35 minutes.
- Season with salt and pepper.
- Serve over basmati rice, then sprinkle with chopped green onion.
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