Tropical Thai Coconut Curry Rice and Beans
Experience a symphony of flavors with this Thai Coconut Curry Rice and Beans. Creamy coconut milk infused with aromatic Thai curry spices envelops tender black beans and sticky rice, creating a dish that's both comforting and exotic. Perfect as a standalone meal or paired with your favorite protein, this recipe offers a delightful escape to tropical paradises.
ingredients
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup black beans (canned or cooked)
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon brown sugar
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons fresh lime juice
- Fresh cilantro for garnish
- Salt to taste
steps
- 1.
Rinse jasmine rice under cold water until the water runs clear.
- 2.
In a medium saucepan, combine jasmine rice, vegetable broth, and a pinch of salt. Bring to a boil, then reduce the heat and cover. Cook for 15 minutes or until liquid is absorbed.
- 3.
In a separate pot, heat the coconut milk over medium heat. Add red curry paste, fish sauce, and brown sugar. Stir until smooth and fragrant.
- 4.
Add black beans, sliced red bell pepper, and snap peas to the coconut mixture. Simmer for 5-7 minutes until the vegetables are tender.
- 5.
Once the rice is done, fluff it with a fork and stir in lime juice.
- 6.
Serve a generous scoop of coconut curry beans over the sticky rice, and garnish with fresh cilantro.
- 7.
Enjoy your tropical Thai-inspired meal!
