Thai-Inspired Coconut Beans over Jasmine Rice

Ingredients

• 1/2 cup Jasmine rice
• 1 cup Canned coconut milk
• 1 can (15 oz) Canned beans (e.g., chickpeas or black beans), drained and rinsed
• 1 tbsp Thai red curry paste
• 1 tbsp Lime juice
• 2 cloves Garlic(optional)
• 2 tbsp Fresh cilantro, chopped(optional)
• to taste Salt(optional)

Instructions

1. 1

   Cook the jasmine rice according to package directions (about 10 minutes for prep plus cooking time included in your total).

2. 2

   In a small pot, warm the coconut milk over medium heat. Stir in the Thai red curry paste and (if using) minced garlic until fragrant, about 2 minutes.

3. 3

   Add the drained and rinsed beans and simmer until heated through and slightly thickened, about 15–20 minutes.

4. 4

   Turn off the heat and stir in the lime juice. Taste and add salt if needed.

5. 5

   Spoon the coconut beans over the jasmine rice and top with cilantro (if using).