When we were first inspired to make this recipe, all ingredients were bought and guests were coming in forty minutes. Upon closer reading, it was meant for an seven hour slow cooker...oops. We decided to wing it and make it in the wok as a stir-fry and it was a hit. The thai flavors of ginger, curry, coconut and lime really make the green beans sing. If making for adults only, a few chili peppers would really make it pop, but the kids love the sweet and salty beans as is.
Coconut Curry Green Beans with Tomatoes
2 tablespoons sesame oil
1 tablespoon ginger, finely chopped
2 cloves of garlic, finely chopped
1 ¼ pounds fresh green beans, trimmed
1 ½ teaspoon kosher salt
2 cups fresh tomatoes, diced
1 cup coconut milk
2 tablespoons red curry paste
1 tablespoon of lime juice
1/3 cup roasted salted peanuts, chopped
2 tablespoons chopped fresh cilantro (optional)
In a sauté pan heat the sesame oil and add the garlic and ginger. Cook until fragrant and add the green beans. Whisk together coconut milk and red curry paste and add to green beans. Add tomatoes and stir. Season with the salt. When green beans are just tender remove from heat and stir in lime juice. Top with chopped peanuts and cilantro.
Can be served over rice
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