Green Bean Curry | Naturally Ella

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!)

1 review

Green Bean Curry

Preparation 20 minutes 2017-11-18T00:20:00+00:00 Cook Time 30 minutes 2017-11-18T00:30:00+00:00 Serves 2 servings     adjust servings Calories 376
Green Bean Curry | Naturally Ella

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.

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    Recipe 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 Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 376 Calories from fat
    % Daily Value
    Total Fat 33.351%
    Saturated Fat 29.3147%
    Cholesterol .70%
    Sodium 63.73%
    Carbohydrate 20.37%
    Dietary Fiber 2.912%
    Sugars 9.8
    Protein 4.4

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Step by Step

    Green Bean Curry

    variations

    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.

    Green Bean Curry with Red Peppers and Rice | Naturally Ella