serves: '4'
source: https://ctrl-c.club/~protodrew/pages/notes/recipes/coconut_curry_grain_bowl.html
description: '*Improved this recipe loosely based on bon appetit''s coconut creamed
  corn*'
course: mainCopy

Coconut Curry Grain Bowl

Ingredients

• 4 cloves garlic
• 1 green chili
• 2 cans kidney beans
• 1 scallion
• 2 tbsp curry powder
• 14-15 oz cans coconut milk
• some, 1 cup farro
• 2 scallions
• some, 0.25 cups oil
• 4 dried chiles
• 0.25 bunches cilantro
• some, 4 ears corn
• 3 inches ginger
• 0.5 jars thai red curry paste

Steps

1. cook farro & cut corn kernels off of cob, set both aside.
   [corn: 4 ears; farro: 1 cup]
2. heat oil in a skillet on medium heat, add dried chiles
   [dried chiles: 4; oil: 0.25 cups]
3. slice garlic & scallion and add to heat. When brown strain oil into container
   [garlic: 2 cloves; scallion: 1]
4. combine crispy aromatics with thinly sliced scallions, chopped green chili, thinly sliced
   garlic, and ginger cut into matchsticks.
   [garlic: 2 cloves; ginger: 3 inches; green chili: 1; scallions: 2]
5. add oil to skillet on medium-high, add all aromatics and cook until fragrant. Add drained and
   rinsed kidney beans, corn, and cook for 5-10 minutes (corn should get golden brown).
   [corn: some; kidney beans: 2 cans; oil: some]
6. add farro and cook until crispy. Add thai red curry paste, coconut milk, curry powder, and
   combine until cohesive.
   [coconut milk: 14-15 oz cans; curry powder: 2 tbsp; farro: some; thai red curry paste: 0.5 jars]
7. serve with chopped cilantro
   [cilantro: 0.25 bunches]