Spicy Thai-Style Beans with Coconut Milk

Ingredients · 4 servings

• 1 tbspVegetable oil
• 150 gOnion, diced
• 120 gBell pepper, diced
• 2 cloveGarlic, minced
• 2 tbspVegetarian gluten-free Thai curry paste
• 2 canKidney beans, drained
• 1 canTomatoes, diced
• 1 canUnsweetened coconut milk
• 2 tbspLime juice, fresh
• 1 tbspSugar
• 1 tspFine sea salt
• ½ tspBlack pepper, ground
• 720 gBasmati rice, cooked
• 2 stalkGreen onion, sliced (to serve)

Equipment

stovetop, dutch oven, chef knife, cutting board, wooden spoon, measuring cups, measuring spoons, serving bowl, serving spoon

Instructions

1. 1
   Gather mise en place

   Gather all ingredients and set out a Dutch oven, chef knife, cutting board, wooden spoon, measuring cups, measuring spoons, and bowls. · 5 min

   What to look for: ingredients measured and tools ready

2. 2
   Prepare vegetables

   Dice the onion and bell pepper, mince the garlic, slice the green onion, and keep the cooked rice warm for serving. · 10 min

   What to look for: evenly cut vegetables and warm rice

3. 3
   Saute vegetables

   Heat oil in a Dutch oven over medium heat until shimmering, then add onion and bell pepper and stir often until softened. · 5 min

   When it is done: Onion is translucent and bell pepper is pliable.

4. 4
   Cook the garlic

   Stir in garlic over medium heat until fragrant and pale, keeping it moving so the pieces soften without browning. · 1 min

   When it is done: Garlic is fragrant, pale, and not browned.

5. 5
   Bloom curry paste

   Add vegetarian gluten-free Thai curry paste and stir over medium heat until it darkens and leaves orange oil streaks. · 1 min

   When it is done: Curry paste is darker, fragrant, and oil streaked.

6. 6
   Simmer bean sauce

   Add kidney beans, tomatoes, coconut milk, lime juice, and sugar, bring to a gentle simmer, and cook for thirty 5 minutes. · 35 min

   When it is done: Sauce coats a spoon and beans are hot through.

7. 7
   Adjust seasoning

   Season with salt and black pepper, then stir until the sauce tastes balanced, creamy, spicy, and bright. · 1 min

   What to look for: sauce glossy and evenly seasoned

8. 8
   Serve and garnish

   Spoon warm rice into bowls, ladle the bean curry over the top, and garnish with sliced green onion. · 3 min

   What to look for: bright green onion scattered over creamy curry