Thai-Style Coconut Kidney Bean Curry
with Green Onion Fried Rice
It's hard to resist the subtle sweetness of this lush kidney bean dish. Bright lemongrass cuts through the richness of coconut milk, while chilis give it a spicy kick.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Kidney Beans
2 unit
Green Onion
1 unit
Garlic, cloves
1 unit
Lemongrass
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
170 g
Sweet Potato
56 g
Baby Spinach
15 g
Ginger
165 mL
Coconut Milk
¾ cup
Basmati Rice
1 unit
Chili Pepper
56 g
Onion, chopped
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add rice, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, using a strainer, drain and rinse kidney beans. Thinly slice green onions. Peel, then cut sweet potato into 1/2-inch pieces. Peel, then finely mince or grate half the ginger (all for 4 ppl). Peel, then mince or grate garlic. Trim the bottom of lemongrass, then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ginger, garlic, lemongrass, onions and 1/4 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add kidney beans, sweet potatoes, vegetarian oyster sauce and coconut milk. Rinse coconut milk can with 1/3 cup water (1/4 cup for 4 ppl), then add to the pot. Bring to a simmer over high heat. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until sweet potatoes are tender, 8-10 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green onions. Cook, stirring often, until green onions soften, 1-2 min. Add rice. Cook, stirring often, until combined, 2-3 min. Season with salt and pepper, to taste.
Remove lemongrass pieces from curry. 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 any remaining chilis over top, to taste.
