Butter Bean and Kale Thai Red Curry-Black Rice Bowl


(Serves 2-4)

1.5 cups Mekhala “Organic Black Rice

1 400ml tin Absolute Organic “Organic Coconut Cream”

2 heaped tbsp Mekhala “Organic Red Curry Paste

1 Little Farms Produce “Capsicum Red”, stem & seeds removed, sliced

2 Little Farms Produce “Carrots”, sliced on the diagonal into 1cm thick pieces

1 400g tin Cucina Mia “Butter Beans”, drained and rinsed

100ml water

150g Hydro Produce “Green Kale”, leaves and soft stems only


  1. Cook the Mekhala Organic Black Rice according to packet instructions.

  2. In a medium-sized pot over medium-high heat, reduce 100ml of the coconut cream until some oil just begins to separate from the cream. Add the Mekhala Organic Red Curry Paste and saute for 1 minute.

  3. Add the carrot and stir fry for 30 seconds, then add the rest of the coconut cream, bring to the boil and simmer for 5 minutes.

  4. Add the capsicum and beans, and water if needed. Let simmer for another 5 minutes.

  5. Add the kale to the pot, stir well and let simmer for another 10 minutes.

  6. Spoon the cooked Black Rice into bowls and top with curry. Enjoy!

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