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Nutrition Facts
Serving Size 1 (543g) Recipe makes 4 servings The following items or measurements are not included below: red curry paste
Calories 676
Calories from Fat 285		(42%)
Amount Per Serving		%DV
	Total Fat 31.8g	48%
	Saturated Fat 19.6g	98%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 6.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 233mg		9%
Potassium 1007mg		28%
Total Carbohydrate 85.6g		28%
	Dietary Fiber 10.4g	41%
	Sugars 8.6g
Protein 16.7g		33%
detailed view... how is this calculated?

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Spicy Thai-Style Beans With Coconut Milk (Vegetarian)

Recipe #174432 | 45 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jun 22, 2006

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!

SERVES 4 -6 (change servings and units)

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

1
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.
2
Add in the red curry paste and cook 1 minute.
3
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.
4
Season with salt and pepper.
5
Serve over basmati rice, then sprinkle with chopped green onion.

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Featured Reviews for This Recipe

From: Cookgirl

On Dec 5, 2008

Mmmm, we liked this Thai dish very much! I omitted the garlic because of the amount of garlic in the homemade chili paste Curry Paste . The red bell pepper was added, even though it was an optional ingredient. Fresh tomatoes were used and only 10 ounces in this recipe. Finally, cane sugar for standard white sugar. Served with jasmine rice, fresh cilantro, green onion and lime wedge garnishes. I'll make this again soon as it was very easy for an Asian dish. It's vegan, too! For Kittencal.

0 people found this review helpful

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From: Baby Kato

On May 24, 2008

Wow was this wonderful Kittencal. My dh & I enjoyed this sweet, hot & spicy dish very much. I used 1 lime, red pepper, 2 big tbsps red curry and all the sugar. I like my dishes with curry to be reduced alot so I simmered this on the stove top for 2 hours. It was just perfect served with Jasmine Rice. Thanks so much for sharing.

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From: Kumquat the Cat's friend

On Aug 9, 2006

Great recipe. Very filling even though I cut way back on oil (no sugar at all) and used lite coconut milk. Was my first time using red curry paste, so I put in about 1 tablespoon plus. Was not spicy enough for me (or my BF even though he prefers less spicy than me) so I would put in 2 tablespoons or more. I used jasmati rice as it was what I had. I put in juice of 2 limes (more than 2 tablespoons). No other changes. Tasted great, more than sweet enough without sugar, and next time I will make sure it's spicy enough too. Thanks Kitten!

4 people found this review helpful

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From: luvmybge

On Jun 25, 2006

Delicious! Spicy and filling. I served it over brown basmati rice. I cut waaaaay back on the sugar. Next time I won't use any sugar. This made a great lunch for me today. I got my 'spicy' food fix.

2 people found this review helpful

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