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Crispy Black Bean with red curry

This Thai Ragu leans on red curry to do the heavy lifting. We crisp the Black Bean for real depth, then bring it together in one pan.

4.6 from 1,485 cooks

Prep15 min

Cook18 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the red curry elements, and pat the black bean dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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