Red-Curry-Bowl
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Red Curry Bowl

This DIY red curry bowl is a creative way to incorporate seasonal veggies and use those tasty leftover bits in your fridge.

  • Prep Time: 15 min
  • Cook Time: 10 min
  • Makes: 4 servings
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All You Need

  • 1 tbsp (15 mL) coconut or canola oil
  • 1 large onion, finely chopped
  • 1 tbsp (15 mL) Club House Prepared Minced Garlic
  • 2 tbsp (30 mL) Thai Kitchen Red Curry Paste
  • 1 can (540 mL) black beans, drained and rinsed
  • 2 cups (500 mL) chopped vine ripe tomatoes
  • ½ tsp (2 mL) each granulated sugar and Club House Sea Salt Grinder
  • 1 cup (250 mL) Thai Kitchen Coconut Milk
  • 1/3 cup (75 mL) chopped cilantro
  • 2 cups (500 mL) cooked Thai Kitchen Jasmine Rice
  • 1 cup (250 mL) shredded carrots
  • 1 avocado, halved, pitted and cubed
  • 1/3 cup (75 mL) chopped roasted peanuts
  • Optional Garnishes: Thai Kitchen Spicy Thai Chili Sauce, soft boiled eggs, chopped green onions

Instructions

  1. Heat oil in large skillet over medium heat. Add onion and cook, stirring until softened, 4-5 minutes. Stir in garlic, curry paste and cook, stirring for 1 minute.

  2. Add beans, tomatoes, sugar, salt and sauté 1 minute. Add coconut milk and cook until bubbling and thickened, 2-3 minutes. Remove from heat and stir in cilantro.

  3. Divide bean mixture over bowls of rice, top with carrots, avocado, peanuts, and garnishes.

  4. Tip for Soft Boiled Eggs: Place eggs in saucepan and cover with warm water. Set over high heat and bring to boil. Cover with lid and remove from heat. Let stand for 5 minutes. Drain and place eggs under cold running water until cool enough to handle; peel.

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