Spicy Thai-Style Beans With Coconut Milk (Vegetarian)

5.0(10)

This is a vegetarian dish. If you love spicy dishes like my family, then you will love this! The red curry paste is very hot so you might want to adjust the amount starting at 1 tablespoon, for our tastes I use about 2 tablespoons, the hotter the better LOL! You can find red curry paste in the Asian section of your supermarket or in any Asian grocery store, I use it in many dishes! The complete recipe is made on top of the stove in very little time, but has tons of flavor!

by Kittencalrecipezazz·published 2006-06-22

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Coconut

Servings

(4–6)

Total time

45 min

prep 10 min

Calories / serving

650 kcal

Ingredients (13)

serves

1 medium onion, choppedonion
2 tablespoons fresh minced garlicgarlic
3 tablespoons vegetable oilvegetable-oil
1 small red bell pepper, seeded and chopped (optional)bell-pepper
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)tomato
1 (13 ounce) can unsweetened coconut milkcoconut-milk
2 tablespoons fresh lime juice (can use more)lime
1 -2 tablespoon sugarsugar
salt and black pepperpepper
4 -5 cups cooked basmati ricebasmati
chopped green onionscallion

Instructions (5 steps)

01In 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.
02Add in the red curry paste and cook 1 minute.

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