A flavorful green bean curry using a riff on thai green curry sauce with help from store-bought curry paste.
Cuisine dinner
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 2servings
Calories 376kcal
Ingredients
Green Curry Sauce
2teaspoonscoconut oil
1/2cupminced white onion
1small jalapeno deseeded and minced
1tablespoonminced ginger
2clovesgarlicminced
1tablespoonsthai green curry paste
2tablespoonslime juice
Saltto taste
1cupwhole-fat coconut milk
1/3cuploosely packed cilantro
Base
2teaspoonscoconut oil
1small white onion
1red bell pepper
1/2poundgreen beansthinly sliced
Sea saltto taste
For Serving
2cupsBrown 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.