From craving to table
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until soft.
- 3
Stir in garlic and ginger, and cook for 1 minute until fragrant.
- 4
Add the red curry paste; cook, stirring, for 1-2 minutes.
- 5
Mix in the bell pepper and carrots; sauté for another 3 minutes.
- 6
Add black beans, cannellini beans, frozen green beans, coconut milk, vegetable broth, soy sauce, brown sugar, and lime zest. Stir well and simmer for 3-4 minutes.
- 7
Fold in the cooked jasmine rice until well combined.
- 8
Transfer the mixture to a greased 9x13-inch casserole dish and spread evenly.
- 9
Bake uncovered for 25-30 minutes, until bubbling and slightly golden on top.
- 10
Remove from oven, let cool for 5-10 minutes, then top with chopped cilantro and roasted peanuts.
- 11
Serve warm with lime wedges.