Spicy Thai Style Beans With Coconut Milk Vegetarian Recipes

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.

Steps:

• Puree the tomatoes in a food processor and then pour the tomatoes into a soup pot.
• Puree the fish with the coconut milk and add the mixture to the tomatoes.
• Add the curry paste, fish sauce, and lemon juice.
• Bring to a boil over medium heat, reduce the heat to low, and simmer for 10 minutes.
• Garnish with cilantro or chopped green onion before serving.

Steps:

• Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
• Add minced garlic and simmer for one more minute.
• Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
• Stir and heat for 5 minutes.
• Add can of coconut milk and simmer for 15 minutes.
• Remove lemongrass stalks and enjoy!

Steps:

• Heat oil in wok, add chicken.
• Cook, stirring, until change in colour.
• Add garlic, shallots and chilli sauce.
• Cook stirring until mixture is browned.
• Add remaining ingredients stirring till bok choy is tender.
• Serve over steamed jasmine rice.

Steps:

• Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
• Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
• Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
• Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.