Thai-Style Coconut Kidney Bean Curry
with Lemongrass-Infused Fried Shallot Rice
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Curry Paste
(Contains Sulphites, Wheat)
Not included in your delivery
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.