A delightful Thai-inspired curry featuring beans and coconut milk, perfect for a quick and flavorful meal.
Heat oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding ingredients to enhance their flavor.
Add chopped onion and diced red bell pepper, sautéing until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in minced garlic and red curry paste, cooking until fragrant.
Cooking the curry paste releases its full flavor.
Add kidney beans, diced tomatoes, coconut milk, lime juice, and sugar, bringing to a boil.
Stir well to ensure all ingredients are evenly mixed.
Reduce heat and simmer until the flavors meld together.
Cover the pot partially to retain moisture while allowing the curry to thicken.
Season with salt and pepper to taste.
Taste the curry before seasoning to avoid over-salting.
Serve over cooked jasmine rice and garnish with chopped green onion.
Serve immediately for the best flavor and texture.
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