Ingredients
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1 medium onion, chopped
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2 tablespoons fresh minced garlic
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3 tablespoons vegetable oil
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1 small red bell pepper, seeded and chopped
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1 -2 tablespoon red curry paste (or to taste)
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1 (14 ounce) can diced tomatoes (undrained)
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1 (13 ounce) can unsweetened coconut milk
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2 tablespoons fresh lime juice (can use more)
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1 -2 tablespoon sugar
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salt and black pepper
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4 -5 cups cooked basmati rice
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chopped green onion
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1 (15 ounce) can red kidney beans, drained and rinsed
Instructions
- 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.