Thai Coconut Beans & Jasmine Rice

Ingredients

• 3/4 cup Jasmine rice
• 1 can (13.5 oz / 400 ml) Canned coconut milk
• 1.5 tbsp Curry paste (Thai red or green)
• 1 can (15 oz / 425 g) Cooked beans (cannellini or chickpeas), drained and rinsed
• 1 pc Lime
• 2 cloves Garlic(optional)
• 1 tsp Vegetable oil(optional)
• 1/4 tsp Salt(optional)
• 2 tbsp Fresh cilantro (optional garnish)(optional)

Instructions

1. 1

   Rinse the jasmine rice, then cook it according to package directions (about 10 minutes for 3/4 cup).

2. 2

   While the rice cooks, heat oil in a small pot over medium heat. Stir in curry paste (and minced garlic if using) and cook for 30–60 seconds until fragrant.

3. 3

   Add coconut milk and beans. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until slightly thickened.

4. 4

   Stir in lime juice (and a little zest if desired). Taste and add salt if needed.

5. 5

   Spoon the coconut bean curry over the jasmine rice and top with cilantro if using.