I clipped this recipe out of Southern Living years ago. It was submitted by Judy Johnson of Birmingham, Alabama. The coconut milk, lime, and curry paste give it a tangy delicious flavor. You can print the recipe here.
Spicy Beans with Coconut Milk
1 sweet onion, chopped
Vegetable cooking spray (I just use Canola Oil.)
2 garlic cloves, minced
1 to 2 tablespoons red curry paste (depending on how spicy you like it)
2 (15-ounce) cans kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can lite coconut milk (I always use regular coconut milk.)
1 teaspoon grated lime rind
2 to 3 tablespoons fresh lime juice
2 tablespoons sugar
1 to 1 1/2 teaspoons salt
4 cups hot cooked basmati or long grain rice
Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)
Saute chopped onion over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 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 topppings, if desired.
Julie's Note: I use Thai Kitchen Red Curry Paste.
Julie, These are so good. Just made them tonight. I forgot the sugar and I still love it.
ReplyDeleteThanks!
Oh, and I used red beans because I like them better than kidney.
DeleteVennesa, I'm so glad! Thanks for letting me know.
DeleteThis spicy beans with coconut milk recipe looks absolutely incredible! The combination of heat and creamy coconut sounds like the perfect comfort food. It actually reminds me of some of the flavorful, hearty dishes I look for when checking out McAlister's menu prices, but a fresh, homemade version like this is so much better. Thanks for sharing this!
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