Malaysian bean curry
Even though you might not think of beans as a staple ingredient in Southeast Asian cooking, they serve as a delicious, hearty stand-in for fragrant curries. Created in partnership with Homiah, this minimal ingredient recipe showcases the magic of combining wholesome, thoughtfully sourced pantry ingredients with distinct origins. Here, large and meaty Ayocote Morado beans are bathed in rich Malaysian Red Curry.
What you’ll need
- 1-lb Primary Beans Ayocote Morado beans cooked according to the Primary Beans Cooking Guide (flavored with garlic and bay leaf)
- 1 Homiah Malaysian Red Curry kit
- 1 white onion, finely diced
- 3 garlic cloves, minced
- ¾ cup (180 ml) coconut milk
- ½ Calamansi lime or Key lime
- 1 stalk cilantro, leaves picked
- For serving: bread, roti, or rice
Cook beans and set aside, reserving the bean broth. Pour curry kit into a large sauté pan and place over medium heat. Add onion and cook for 5 minutes until translucent. Add garlic and cook for 2-3 minutes. Finally, stir in beans, coconut milk, and ¼ cup of the reserved bean broth. Bring to a boil, then simmer for 10 minutes, until thick and saucy. (If the curry is looking dry and in danger of burning on the bottom, add a few more tablespoons of the reserved bean broth.)
When done, squeeze lime into the curry, mix well, then season to taste with salt. Transfer into a bowl, garnish with cilantro, and serve hot with bread, roti, or rice.