Green Bean Curry

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!)

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Green Bean Curry

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Preparation 20 minutes 2017-09-22T00:20:00+00:00 Cook Time 30 minutes 2017-09-22T00:30:00+00:00 Serves 2 servings     adjust servings Calories 376

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.

by Erin Alderson

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 Serving	As Served
Calories 376 Calories from fat
% Daily Value
Total Fat 33.3	51%
Saturated Fat 29.3	147%
Cholesterol .7	0%
Sodium 63.7	3%
Carbohydrate 20.3	7%
Dietary Fiber 2.9	12%
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:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Explore

A true summer delight, green beans are a wonderful addition to every meal. I love using them sautéed with eggs, on their own as a side, or tucked in summer rolls. A few of my favorites:

Green Bean Stir-Fry
Green Bean Summer Rolls
Roasted Green Beans with Romesco