Creamy Coconut Red Curry with Bell Peppers
A fragrant simmer of coconut milk, red curry paste, and sweet bell peppers with black beans over fluffy basmati rice — rich, warming, and ready fast.
Total
30 min
Prep
10 min
Cook
20 min
Serves
2
Servings
Recipe serves 2
Ingredients
- 1 can (13.5 oz) canned coconut milk
- 2 tbsp Thai red curry paste
- 2 sliced bell peppers
- 1 can drained and rinsed canned black beans
- 1/2 can (7 oz) drained canned diced tomatoes
- 3/4 cup dry basmati rice
- 3 cloves minced garlic
- 1 tbsp coconut aminos
- 1 fresh lime
- 1 tbsp avocado oil
- 1/4 cup torn fresh basil
Instructions
- 1
Cook basmati rice with 1 1/4 cups water; cover and simmer 15 minutes, then rest off heat.
- 2
Heat avocado oil in a saucepan over medium heat and fry the red curry paste with garlic for 1 minute until fragrant.
- 3
Stir in coconut milk and simmer 3 minutes.
- 4
Add sliced bell peppers, diced tomatoes, and black beans; simmer 10 minutes until peppers are tender.
- 5
Season with coconut aminos and lime juice.
- 6
Spoon the curry over basmati rice and top with torn fresh basil.
Nutrition per serving
Calories
610
31% of a 2,000 kcal day
| Protein | 16 g |
| Carbohydrate | 82 g |
| Fat | 24 g |
| Fiber | 12 g |
| Sugar | 9 g |
| Sodium | 780 mg |
Goes well with this
Thai dishes that round out the meal.
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