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5 from 1 vote

Canary Beans Curry

Thai-Style Canary Beans Curry
Course: Main
Cuisine: Thai fusion


  • 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.
  • Enjoy!