The mixed bean sprouts cooked long and slow in a slow cooker make a great meal over steamed white rice. Flavored with sweet smoky chili peppers and cumin; cooked with creamy coconut cream for that delicious sweet-spicy scrumptious meal.
4cups(400g)Mixed bean sprouts
Grind to Paste (see substitutes above)
½cupOnionchopped or 1 medium
3Sweet red chili peppersor 2 tablespoon sweet paprika
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Soak chilies in hot water for 5 minutes then remove seeds and chop roughly
Roughly chop the onion as well.
Grind all the paste ingredients to a smooth paste with ½ cup water.
Heat oil in a saucepan and add the prepared paste.
Cook spice paste for 3 to 4 minutes on medium until you get a nice sweet aroma from the spices.
Set slow cooker
Add the bean sprouts in the slow cooker
Followed by the cooked chilly paste
Add the coconut cream,
Season with salt and pepper.
Cook on low for 5 hours or high for 3 hours until the bean sprouts are soft and tender.
Once the bean sprouts are soft and tender
Add the chopped cilantro and lemon juice.
Sit well to combine.
Serve hot with rice or crusty bread.
NO Slow Cooker? No problem - Cook on the stove top
Saute prepare paste in oil in a larger pot
Cook for 3 to 4 minutes until fragrant.
Add the beans, coconut milk, salt and pepper and stir well.
Cook on low for two hours until soft.
Add chopped cilantro and lemon juice.
Check and adjust seasoning for more salt and pepper.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you