Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

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.

Recipe by Southern Living July 2003

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Recipe Summary

prep:
20 mins
cook:
37 mins
total:
57 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: Red curry paste may be found in the Asian section of large supermarkets or in Asian markets.

Nutrition Facts

335 calories; calories from fat 11%; fat 4.2g; saturated fat 2.2g; mono fat 0.2g; poly fat 0.1g; protein 11g; carbohydrates 64g; fiber 11g; cholesterol 0mg; iron 2.3mg; sodium 495mg; calcium 40mg.
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