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Thai Coconut Curry Black Bean Soup


Posted the24/02/2010 By COOKING WITH JAN (Visit website)



I am learning a lot about all types of curry: green, yellow, red, massaman, and panang, and my taste buds are dancing to all the spices and flavors. It's really versatile and you can't go wrong with it, the sauces are just to die for. Right now I'm really digging Thai Curries and bought a couple of tiny buckets of Green and Red Curry at the Asian Market. They're definitely a time saver than creating my own each time and they store easily in the fridge. I came across a recipe in one of my fitness magazine that I've been meaning to try. It called for black beans, coconut milk, and cumin, and thought what if I just add curry paste. This Thai curry black bean soup came out sweet, a little sour, spicy hot, and creamy.





Ingredients: 

1 1/2 cup of dried black beans

1 14 oz can of coconut milk

1 cup of vegetable stock

2 tsp of green curry paste

1 lime, cut into wedges

1 tbs chopped cilantro



Directions: 

Soak beans in cold water overnight, remove any floating beans

Simmer coconut milk and curry paste until oil starts to float on top. Add the beans and increase to a bil then bring down the heat to a simmer.

Garnish with lime wedges and chopped cilantro. 







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