Bangkok Bean Curry | Blue Flame Kitchen

Ingredients

• 1 tbsp canola oil
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 3 - 4 tsp red curry paste
• 2 cans (14 oz/ 398 mL) red kidney beans, rinsed and drained
• 1 can (14 oz/398 mL) diced tomatoes
• 1 can (400 mL) coconut milk
• 2 tbsp granulated sugar
• 1 tsp grated lime peel
• 1/2 tsp salt
• 2 tbsp fresh lime juice
• Hot cooked rice
• Thinly sliced green onion