Malaysian bean curry

Malaysian bean curry featuring Primary beans Organic Ayocote Morado beans

 

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

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.

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Food memories: Q&A with Dani Dillon

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