Canary Beans Curry
Thai-Style Canary Beans Curry
- 3/4 cup canary beans (You can substitute cannelini beans or red beans here. If I don't have time to soak the beans overnight, I quick-soak them by covering them with water, bringing it to a boil, and then letting them stand for an hour. Drain off the water, cover with fresh water, and cook either in a pressure cooker or on the stovetop until the beans are tender but still hold their shape. Of course, you can also substitute all this with 1 1/2 cups of canned beans).
- 2 heaping tbsp red curry paste
- 1 medium onion , finely diced
- 2 tomatoes , finely diced
- 2 hot green chillies (optional-- the curry paste already has some heat in it, so skip this if you have a mild palate)
- 1 tbsp canola oil
- 1/2 cup thick coconut milk
- 1/4 cup chopped basil leaves
Heat the oil in a saucepan.
Add the onions and saute until they start to brown.
Add the red curry paste and 1 tbsp of coconut milk. Saute until the mixture becomes fragrant, about 1-2 minutes.
Add the tomatoes and cook, stirring, until they break down. Add the canary beans, salt to taste, and allow the curry to come to a boil. Lower the heat and simmer for another 10 minutes.
Add the coconut milk, stir in, and turn off the heat. If the curry is too thick add some water. Garnish with the basil leaves.
Tip: I like stirring 1 tsp or so of the red curry paste into the curry along with the coconut milk at the very end-- I think it really punches up the flavor.
Serve hot with the coconut rice.