Thai-Style Coconut Kidney Bean Curry
with Lemongrass-Infused Fried Shallot Rice- Sulphites
- Wheat
It's hard to resist the subtle sweetness of this lush kidney bean dish. Bright lemongrass notes in the infused coconut rice gently accent the richness of coconut milk in this Thai-inspired curry dish.
Ingredients
370 mL
Kidney Beans
1 unit
Lemongrass
¾ cup
Jasmine Rice
4 tbsp
Red Curry Paste
170 g
Sweet Potato
56 g
Baby Spinach
400 mL
Coconut Milk
7 g
Cilantro
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Remove outer layer of lemongrass. Carefully smash lemongrass with a rolling pin or a heavy pot to bruise, then halve crosswise. Using a strainer, rinse rice until water runs clear. Drain well. Add lemongrass, rice, half the crispy shallots, 1 cup water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Roughly chop cilantro
Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then curry paste. Cook, stirring often, until fragrant, 30 sec. Add kidney beans with their liquid, sweet potatoes and coconut milk. Season with salt and pepper, then bring to a simmer over high. Once simmering, reduce heat to medium-low. Cover and cook, stirring occasionally, until sweet potatoes are tender, 8-10 min.
When rice is done, carefully remove and discard lemongrass from rice. Add half the cilantro, then fluff rice with a fork.
Add spinach to curry. Stir until wilted, 1 min. Season with salt and pepper, to taste.
Divide rice between bowls, then top with curry. Sprinkle remaining crispy shallots and cilantro over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemongrass rice and crispy shallots were highlights for many, though a number of reviewers found the curry itself mild and coconut-forward rather than boldly spiced.
- Ease of prep: Most found this straightforward to pull together, though cutting the sweet potato into small cubes added some time to prep.
- Suggestions: Drain and rinse the kidney beans rather than adding their liquid, as several reviewers found it diluted the flavour and thinned the sauce considerably. Using half the coconut milk, or adding extra curry paste, helps achieve a richer, more balanced curry.
- Leftovers: A few reviewers noted the dish thickened nicely the next day, making leftovers more enjoyable than the freshly cooked version.
- Portions: Some reviewers found the sweet potato portion quite small and suggest adding an extra one to bulk up the curry.
