From craving to table
Instructions
- 1
Rinse jasmine rice in cold water until the water runs clear. Combine rice and water in a saucepan and bring to a boil.
- 2
Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
- 3
While rice cooks, heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and cook for 2 minutes until softened.
- 4
Add bell pepper, green beans, garlic, and ginger. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 5
Add kidney beans and stir to combine.
- 6
In a small bowl, whisk together soy sauce, peanut butter, red curry paste, lime juice, brown sugar, and coconut milk until smooth.
- 7
Pour the sauce over the vegetables and beans, tossing to coat everything evenly. Cook for another 2-3 minutes until heated through and slightly thickened.
- 8
Fluff the cooked jasmine rice and divide it into bowls. Top each with the bean and vegetable mixture.
- 9
Garnish with chopped peanuts and fresh cilantro. Serve with lime wedges on the side.