Thai · Main

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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Thai Members

Thai

The kind of Thai plate you make on repeat. fish sauce and palm sugar, a proper glaze, and a...

40 min · Easy

Thai

The kind of Thai plate you make on repeat. galangal and chilli, a proper char, and a finish of...

32 min · Easy

Thai

Weeknight-friendly Sweet Potato Slaw with the galangal and chilli we come back to again and...

55 min · Easy

Thai Members

Thai

Our tested Pan-Seared Pork Broth: coconut, generous, and balanced with lemongrass and lime....

1 hr 5 min · Medium