Affordable and tasty, this recipe makes weekday meal planning easier!

Bangkok Bean Curry is Easy, Vegan, Gluten-Free and Delicious

We bought the ingredients for this meal last week, knowing last-minute plans might divert us to ordering in our out. Not only is this one-pot meal delicious, it is made from ingredients that can languish in your cupboards for weeks. It’s like that next door neighbour who shows up at your door with a casserole on a day you just can’t even think about food gathering!

Like Baked Lemon Chicken, a recipe I posted earlier by popular InstaGram demand, Bangkok Bean Curry originated with ATCO Blue Flame Kitchen. It showed up in a “Fuss-Free Meals” feature in the Ottawa Citizen, and those dog-eared, yellow-from-overuse recipes are still going strong in my house. Hope you enjoy this one as much as we do!


  • 1 Tbsp oil
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 3-4 tsp red curry paste
  • 1 can (28 oz.) red kidney beans, rinsed and drained
  • 1 can diced tomatoes (14 oz.)
  • 1 can coconut milk (14 oz.)
  • 2 Tbsp sugar
  • 1 tsp grated lime peel
  • 1/2 tsp salt
  • 2 Tbsp fresh lime juice
  • Hot cooked rice*
  • Thinly sliced green onion (for garnish, optional)


  1. Heat oil in a saucepan over medium heat. Add onion, sauté for 5 minutes. Stir garlic (garlic in a jar works fine here too) and red curry paste; sauté 1 minute.
  2. Stir in beans, tomatoes, coconut milk, sugar, lime peel and salt. Bring to a boil.
  3. Reduce heat to simmer, uncovered, stirring occasionally, for 30 minutes. Stir in lime juice. Serve over rice and sprinkle with green onion. (Serves 4-6)

*We served this over basmati rice (after googling how to cook the rice in the portions that suited our family).

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