This quick and easy Thai curry is perfect for a mid-week meal. Fiber-rich beans and lean Halibut make this dish healthy while the authentic flavours satisfy your take-out cravings.
1 (19 oz) can white kidney beans, drained and rinsed (540 mL)
1 tbsp Canola oil (15 mL)
4 tbsp Prepared Thai green curry paste (60 mL)
13.5 oz full-fat Coconut milk (400 mL)
½ cup vegetable broth (125 mL)
1 cup snap peas (250 mL)
½ red pepper, medium, julienned
1 lb Halibut filets (500 g)
2 tbsp fish sauce (30 mL)
Juice of 1/2 a fresh lime
2 cups basmati rice, prepared according to package directions (500 mL)
½ cup fresh Thai basil leaves, roughly chopped (125 mL)
Serving Size: 1 serving, Calories: 811, Sugar: 7.2 g, Sodium: 1674 mg, Fat: 27.6 g, Saturated Fat: 19.4 g, Trans Fat: 0.1 g, Carbohydrates: 102.8 g, Fiber: 9.9 g, Protein: 41.3 g, Cholesterol: 57 mg
A one pan meal that is as hearty as it is delicious! Packed with white beans, pork sausage, and shrimp, this dish will quickly become a highly requested family favourite.
These vegetarian Eggplant Rollups won't have you missing meat. Filled with kidney beans, rice and crumbled tofu this meal can be enjoyed for lunch or dinner.
Attention tart lovers, you’re going to want to try these delicious Maple Syrup & Bean Tarts made with local maple syrup, melty butter, crunch pecans, and Canadian beans. That’s right, white beans are beautifully blended into the filling for a sweet and fibre-rich surprise! Serve warm from the oven with a scoop of ice cream or cool and enjoy with a cup of hot tea.