Our Plans
Thai-Style Coconut Kidney Bean Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai-Style Coconut Kidney Bean Curry

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.

Quick Prep
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

370 mL

Kidney Beans

2 unit

Green Onion

1 unit

Garlic, cloves

1 unit


4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

170 g

Sweet Potato

56 g

Baby Spinach

15 g


165 mL

Coconut Milk

¾ cup

Basmati Rice

1 unit

Chili Pepper

56 g

Onion, chopped

Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories740 kcal
Fat26 g
Saturated Fat15 g
Carbohydrate112 g
Sugar15 g
Dietary Fiber13 g
Protein17 g
Cholesterol0 mg
Sodium2130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Pot
Large Non-Stick Pan


Cook rice

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!)

Cook curry

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.

Fry rice

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.

Finish curry

Remove lemongrass pieces from curry. Add spinach to curry. Stir until wilted, 1 min. Season with salt and pepper, to taste.

Finish and serve

Divide rice between bowls, then top with curry. Sprinkle any remaining chilis over top, to taste.