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.
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
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.
I didn't have red curry paste, but I had cayenne, ground ginger and curry powder. I put these spices in when I added the garlic and let them cook a minute and proceeded with the recipe. Turned out great! Didn't measure the spices, just don't go crazy on the cayenne
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!!
Very good, nearly effortless meal. I diced up a yellow bell pepper and added it to this, which I think added a nice additional flavor and texture. I might try this again with some chicken as suggested by another reviewer just to make it a smidge more filling.
I make this dish in the slow cooker with excellent results. I throw in everything except the coconut milk and lime zest and cook it all day on low, then add the milk and zest for the last 30 minutes to heat through but retain their flavor. I also like to sometimes substitute chickpeas for the kidney beans and couscous for the rice.
This is tasty and quick, great recipe. I like my food on the spicy side so I used a little more than 2 T. curry paste but also used a larger (28 oz) can of tomatoes. I also added haricot vert to add veggies and a little more color; also sprinkled with just a few chopped peanuts.
I've fixed this recipe, or variations of it for years. It is one of my family's favorites. To add to it I sometimes sautee chicken breast tenders, or chicken thighs, then add back to the mix to complete cooking. It's spicy, but in a good way! For the first few times.. be cautious in your addition of the curry paste!!!! When I make the rice, I add a little pineapple or coconut milk to it for added flavor. This recipe freezes well, but allow to thaw on the counter or in microwave. The beans will fall apart if you put them into a pot frozen and crank up the heat.
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