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Thai-Inspired Coconut Milk Beans with a Spicy Twist

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Ingredients

Adjust Servings:
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

Nutritional information

649.9
Calories
284 g
Calories From Fat
31.6 g
Total Fat
19.6 g
Saturated Fat
0 mg
Cholesterol
18.1 mg
Sodium
79.1 g
Carbs
9.1 g
Dietary Fiber
4.9 g
Sugars
16 g
Protein
352 g
Serving Size

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Thai-Inspired Coconut Milk Beans with a Spicy Twist

Features:
    Cuisine:

    Sadly this isn't vegetarian as red curry paste contains squashed shrimps. Perhaps another version could omit this and supplement with a different curry paste such as yellow no shrimp paste, or the dry ingredients of the red curry paste without the shrimp! :

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Spicy Thai-Style Beans With Coconut Milk Vegetarian, 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 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, use it in many dishes! The complete recipe is made on top of the stove in very little time, but has tons of flavor!, Sadly this isn’t vegetarian as red curry paste contains squashed shrimps. Perhaps another version could omit this and supplement with a different curry paste such as yellow no shrimp paste, or the dry ingredients of the red curry paste without the shrimp! :, Left out the non vegetarian curry paste and used a vegetarian alternative.


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    Steps

    1
    Done

    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
    Done

    Add in the Red Curry Paste and Cook 1 Minute.

    3
    Done

    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
    Done

    Season With Salt and Pepper.

    5
    Done

    Serve Over Basmati Rice, Then Sprinkle With Chopped Green Onion.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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