In the realm of curries, it is hard to pick my favorite. There are so many different flavors that one could highlight through fresh herbs and spices. One of my go-to sauces in the past year has been this green curry sauce. It’s a loose riff on Thai green curry. Traditionally, green curry that comes from central Thailand is made with shrimp paste, kaffir limes, and green thai chilies (specifically prik kee noo suan).
My green bean curry variation leaves out the shrimp paste and uses readily available ingredients like regular limes and jalapeño peppers. If you can find the more traditional ingredients, I recommend making your own green curry paste (this is a shrimp version and this is one without). However, you can often find green curry paste at the store (the flavor just isn’t as strong/good as homemade!)Print
A flavorful green bean curry using a riff on thai green curry sauce with help from store-bought curry paste.
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
- 2 teaspoons coconut oil
- 1 small white onion
- 1 red bell pepper
- 1/2 pound green beans, thinly sliced
- Sea salt, to taste
- 2 cups Brown rice for serving
- Toasted coconut for serving
- Fresh cilantro for serving
- 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.
Tips & Tricks: make the sauce ahead of time for a quick weeknight dinner.
Nutrition: see the information.
- 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
Step by Step
Green Bean Curry
Given I’ve made a similar curry from potatoes, it’s pretty easy to swap out the vegetables and/or grains. I recommend not playing too much with the sauce (but that’s just because I love it so much!)
Vegetables: swap out the green beans for other summer produce like eggplant or potatoes. Sweet potatoes are also lovely in this dish.
Grains: Serve this green bean curry over your favorite grains: millet, quinoa, or sorghum just to name a few of my favorites.
Coconut Milk: This sauce is rich, try cutting the coconut milk down slightly and swapping it for vegetable broth.