“This is a very spicy and tangy dish, but feel free to adjust the curry paste and lime juice to your liking. Recipe is from Southern Living Magazine.”
READY IN:
57mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute chopped onion in a Dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk and next 4 ingredients.
  2. Bring to a boil; reduce heat and simmer 30 minutes. Serve over rice and garnish with toppings.

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