Green Bean Curry

I remember the first time I ever tasted a green curry dish. It was a revelation. This easy green bean curry recipe was the product of a cold, dark winter and a craving for something warm and cozy. The silky-rich, spicy dish is an excellent everyday meal that comes together quickly.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 19 minutes

Total Time: 34 minutes

Servings: 4 Servings

Calories: 860 kcal per serving

Ingredients

2 tablespoons - vegetable oil or coconut oil
6 tablespoons - Thai Green Curry Paste
2 large cloves - garlic
2 teaspoons - fresh ginger
1 tbsp - lemongrass paste
2 cups - chicken or vegetable broth
2 ounces - full-fat coconut milk
1 tsp - fish sauce
1 tsp - white sugar
2 cans - butter beans
2 cups - green beans (string beans or french beans)
1 - yellow or red bell pepper
2 tablespoons - lime juice
½ tsp - kosher salt
½ cup - basil
Fresh cilantro
red or green chillies
white or brown rice

Instructions

Heat the vegetable oil or coconut oil in a dutch oven over medium heat.
Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Add the minced garlic and grated ginger, and cook for another minute. Stir in the lemongrass paste and cook for an additional minute.
Pour in the chicken or vegetable broth, scraping the bottom of the pan to deglaze it. Stir in the coconut milk until well combined. Add the fish sauce and white sugar, stirring to incorporate.
Add the drained and rinsed butter beans to the curry mixture. Stir in the chopped green beans and diced bell pepper.
Bring the curry to a gentle simmer and cook for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together.
Stir in the lime juice and kosher salt, adjusting to taste. Toss in the chopped basil leaves, reserving some for garnish.

Nutrition