Green Bean Curry

Fragrant Green Bean Curry

This recipe creates a flavorful and easy green bean curry that is perfect for a weeknight meal.

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon green curry paste (adjust for spice level)
• 1 (13.5 oz) can unsweetened coconut milk
• 1 cup vegetable broth
• 1 pound green beans, trimmed and cut into 1-inch pieces
• 1 medium potato, peeled and diced (optional)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish (optional)
• Cooked rice, for serving

Cooking Guide:

1. Heat oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in the grated ginger and minced garlic, cook for another minute until fragrant.
3. Add the green curry paste and cook for an additional minute, stirring constantly to release the flavors.
4. Pour in the coconut milk and vegetable broth, bring to a simmer.
5. Add the green beans and diced potato (if using) to the pot. Simmer for 10-15 minutes, or until the green beans are tender-crisp and the potatoes are cooked through.
6. Season with soy sauce and lime juice. Taste and adjust seasonings as needed.
7. Serve hot over cooked rice, garnished with fresh cilantro (optional).

Tips:

• For a richer curry, use full-fat coconut milk.
• You can substitute frozen green beans for fresh in this recipe. No need to thaw them beforehand, simply add them frozen to the pot and increase the simmering time by a few minutes.
• Want to add some protein? Cooked chicken, shrimp, or tofu would all be delicious additions to this curry.
• If you don’t have green curry paste, you can make your own by blending together chilies, ginger, lemongrass, shallots, and shrimp paste.
• To make this recipe vegan, simply omit the fish sauce and use vegetable broth instead of chicken broth.




• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.