Thai Red Curry Rajma
A fusion twist using kidney beans in a coconut milk base with red curry paste and lemongrass.
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Ingredients
- 2 cups cooked kidney beans (rajma)
- 3 tablespoons red curry paste
- 14 ounces coconut milk
- 1 piece lemongrass stalk, bruised
- 1 tablespoon vegetable oil
- 1 medium onion, finely diced
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/4 cup fresh cilantro(optional)
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat and sauté the diced onions until translucent.
- 2
Add the ginger-garlic paste and red curry paste, stirring constantly for 2 minutes until fragrant.
- 3
Pour in half of the coconut milk and stir to combine with the paste until the oil begins to separate slightly.
- 4
Add the cooked kidney beans, the bruised lemongrass stalk, and the remaining coconut milk.
- 5
Stir in the soy sauce and brown sugar, then bring the mixture to a gentle simmer.
- 6
Reduce heat to low and let it cook for 10-12 minutes so the beans absorb the Thai flavors.
- 7
Remove the lemongrass stalk and check the seasoning, adding salt if necessary.
- 8
Garnish with fresh cilantro and serve hot over jasmine rice.
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