Description
A flavorful green bean curry using a riff on thai green curry sauce with help from store-bought curry paste.
Ingredients
Green Curry Sauce:
- 2 teaspoons coconut oil
- 1/2 cup minced white onion
- 1 small jalapeno deseeded and minced
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1 tablespoons thai green curry paste
- 2 tablespoons lime juice
- Salt, to taste
- 1 cup whole-fat coconut milk
- 1/3 cup loosely packed cilantro
Base:
- 2 teaspoons coconut oil
- 1 small white onion
- 1 red bell pepper
- 1/2 pound green beans, thinly sliced
- Sea salt, to taste
For Serving:
- 2 cups Brown rice for serving
- Toasted coconut for serving
- Fresh cilantro for serving
Instructions
- Heat a dutch oven or heavy-bottomed pan over medium heat. Add the coconut oil and melt. Measure in the onion and jalapeno, cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so. Add in the remaining ingredients for the sauce. Bring to a simmer and let cook for 5 minutes. Using a blender or immersion blender, puree the sauce until mostly smooth. Set the sauce aside and wipe out the pot.
- Return the pot to the stove over medium heat. Add the olive oil to the pot, followed by the onion, peppers, and pinch of salt. Saute for 3 to 4 minutes then add the green beans along with a splash of water. Cover and cook until the green beans until they are just about tender and bright green, 4 to 5 minutes. Add a bit more water as needed. Uncover and continue to cook for another few minutes to evaporate any leftover water and lightly brown the green beans.
- Add in the curry sauce and simmer for another 3 to 4 minutes, until the sauce is hot. Divide the rice into 4 bowls and top with green beans.
Notes
Tips & Tricks: make the sauce ahead of time for a quick weeknight dinner.
Stock up: get the pantry ingredients you will need: limes, green beans, coconut milk
Nutrition: see the information.
Nutrition
- Calories: 376
- Sugar: 9.8
- Sodium: 63.7
- Fat: 33.3
- Saturated Fat: 29.3
- Carbohydrates: 20.3
- Fiber: 2.9
- Protein: 4.4
- Cholesterol: .7
I’ve never thought of adding green beans to curry, but this sound delicious!! Green curries are my favorite:)
Made it for dinner last night: while it was a little too spicy for me (the green curry was prob “the culprit”, so next time I will start with a heaping 1/2 tablespoon), it came out really really good! I really enjoyed it a lot. The only sub was sweet potatoes instead of the red pepper that I didn’t have in-house.
This was so good! Definitely doubling the recipe next time 🙂
I made this for dinner last night and it was great! My jalepenos were huge, so it was quite spicey, but my husband loved that (a little spicier than I am comfortable with, oh well). This dish really smells and tastes authentic, and I would highly recommend it.