Spicy Thai Style Beans With Coconut Milk Vegetarian Food

SPICY THAI-STYLE BEANS WITH COCONUT MILK (VEGETARIAN)

Spicy Thai-Style Beans With Coconut Milk (Vegetarian) image

This is a vegetarian dish. If you love spicy dishes like my family, then you will love this! The red curry paste is very hot so you might want to adjust the amount starting at 1 tablespoon, for our tastes I use about 2 tablespoons, the hotter the better LOL! You can find red curry paste in the Asian section of your supermarket or in any Asian grocery store, I use it in many dishes! The complete recipe is made on top of the stove in very little time, but has tons of flavor!

Provided by Kittencalrecipezazz

Categories Coconut

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 tablespoons fresh minced garlic
3 tablespoons vegetable oil
1 small red bell pepper, seeded and chopped (optional)
1 -2 tablespoon red curry paste (or to taste)
1 (15 ounce) can red kidney beans, drained and rinsed
1 (14 ounce) can diced tomatoes (undrained)
1 (13 ounce) can unsweetened coconut milk
2 tablespoons fresh lime juice (can use more)
1 -2 tablespoon sugar
salt and black pepper
4 -5 cups cooked basmati rice
chopped green onion

Steps:

In a Dutch oven heat oil over medium-high heat; add in onions and red bell pepper and saute for 5-6 minutes, adding in the garlic the last 2 minutes of cooking.
Add in the red curry paste and cook 1 minute.
Add in the kidney beans, diced tomatoes, coconut milk, lime juice and sugar; bring to a boil, reduce heat and simmer for about 35 minutes.
Season with salt and pepper.
Serve over basmati rice, then sprinkle with chopped green onion.

Nutrition Facts : Calories 649.9, Fat 31.6, SaturatedFat 19.6, Sodium 18.1, Carbohydrate 79.1, Fiber 9.1, Sugar 4.9, Protein 16

SPICY THAI-STYLE CHICKEN

Spicy Thai-Style Chicken image

Make and share this Spicy Thai-Style Chicken recipe from Food.com.

Provided by katew

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
500 g minced chicken
3 garlic cloves, crushed
6 green shallots, chopped
1/3 cup sweet chili sauce
1 bunch bok choy, chopped
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons fresh basil, shredded

Steps:

Heat oil in wok, add chicken.
Cook, stirring, until change in colour.
Add garlic, shallots and chilli sauce.
Cook stirring until mixture is browned.
Add remaining ingredients stirring till bok choy is tender.
Serve over steamed jasmine rice.

SPICY THAI COCONUT SOUP (VEGETARIAN)

Spicy Thai Coconut Soup (Vegetarian) image

A vegetarian version of my good friend's recipe. She said it tasted just like the stuff she had back in Thailand, except I've taken out the chicken and fish sauce and replaced it with lentils and soy sauce. Still excellent!

Provided by Chef Kirsten 1

Categories Rice

Time 1h20m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup carrot, grated
1 cup red pepper, diced
1 cup onion, minced
3 garlic cloves, minced
1 cup brown rice, cooked
1 cup red lentil, cooked
1 tablespoon brown sugar
1 tablespoon chili paste
1 stalk lemongrass, cracked so the inside shows
3 -4 cups vegetable broth
1 (8 ounce) can coconut milk

Steps:

Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
Add minced garlic and simmer for one more minute.
Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
Stir and heat for 5 minutes.
Add can of coconut milk and simmer for 15 minutes.
Remove lemongrass stalks and enjoy!

Nutrition Facts : Calories 605.2, Fat 12.3, SaturatedFat 9.7, Sodium 54.4, Carbohydrate 108.8, Fiber 9.3, Sugar 39, Protein 17.6

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