Thai Green Curry Kidney Beans

Ingredients

• 2 cups Red kidney beans, cooked and drained
• 3 tablespoons Green curry paste
• 14 ounces Coconut milk, full fat
• 1 cup Bamboo shoots, sliced
• 2 tablespoons Vegetable oil
• 1 tablespoon Palm sugar
• 1.5 tablespoons Soy sauce or Tamari
• 0.5 cup Fresh Thai basil leaves
• 4 leaves Kaffir lime leaves, torn(optional)
• 1 piece Red chili, sliced for garnish(optional)

Instructions

1. 1

   Heat the vegetable oil in a large wok or deep skillet over medium heat.

2. 2

   Add the green curry paste and fry for 2 minutes, stirring constantly until fragrant and the oil begins to separate.

3. 3

   Slowly pour in half of the coconut milk, whisking it into the paste until smooth and bubbling.

4. 4

   Add the kidney beans and bamboo shoots, stirring to coat them thoroughly in the curry base.

5. 5

   Pour in the remaining coconut milk along with the palm sugar, soy sauce, and kaffir lime leaves.

6. 6

   Simmer the mixture gently for 10-12 minutes to allow the beans to absorb the flavors and the sauce to thicken slightly.

7. 7

   Turn off the heat and immediately fold in the fresh Thai basil leaves until they wilt.

8. 8

   Serve hot over jasmine rice, garnished with fresh red chili slices.