DELICIOUS! Took the reviewer's suggestion and added coarsely chopped yellow pepper. I also used lite coconut milk. I halved the recipe and it was the perfect amount for my husband and me. I used 2 Tablespoons of red curry paste and it had a really rich and deep curry flavor. I'm definitely going to make this again!!
Spicy Beans with Coconut Milk
The reader enjoys this dish spicy and tangy, but feel free to adjust the curry paste and lime juice to your liking. Spicy beans with coconut milk is an excellent source of fiber--you need at least 25 grams per day.
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- Calories: 335
- Calories from fat: 11%
- Fat: 4.2g
- Saturated fat: 2.2g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 11g
- Carbohydrate: 64g
- Fiber: 11g
- Cholesterol: 0.0mg
- Iron: 2.3mg
- Sodium: 495mg
- Calcium: 40mg
- 1 sweet onion, chopped
- Vegetable cooking spray
- 2 garlic cloves, minced
- 1 to 2 tablespoons red curry paste
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (13.5-ounce) can lite coconut milk
- 1 teaspoon grated lime rind
- 2 to 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 1 to 1 1/2 teaspoons salt
- 4 cups hot cooked basmati or long-grain rice
- Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)
- Sauté chopped onion in a Dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and sauté 1 minute. Add red curry paste; sauté 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. Serve over basmati rice, and sprinkle with toppings, if desired.
- Note: Red curry paste may be found in the Asian section of large supermarkets or in Asian markets.
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