Coconut Curry Black Bean Burgers Thai Style Recipes

SPICY THAI-STYLE BEANS WITH COCONUT MILK (VEGETARIAN)

Spicy Thai-Style Beans With Coconut Milk (Vegetarian) image

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!

Provided by Kittencalrecipezazz

Categories Coconut

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 649.9, Fat 31.6, SaturatedFat 19.6, Sodium 18.1, Carbohydrate 79.1, Fiber 9.1, Sugar 4.9, Protein 16

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