Organic Food Delivery

 

Thai green bean curry

Method


Heat the oil in a saucepan and gently fry the sliced shallots until soft. Add the garlic, lime leaves and lemongrass and stir until fragrant. Add the spice mix and cook for a couple of minutes adding a splash of water if the spices stick. Add the tin of coconut milk and then fill the empty tin with water and add this too. Heat until it just starts to bubble and then add the beans and tomatoes. Simmer until the beans are cooked as you like them (5-10 minutes). Balance the flavours with lime, salt, sugar and soy. Serve with rice or rice noodles and garnish with the cashew nuts and coriander

Ingredients

  • 4 shallots or one small onion, sliced
  • 1 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 chopped Thai chilli (or more if you like it hot)
  • 1 stick of lemongrass, bashed but left whole
  • 2 lime leaves
  • 2 tbsp Thai curry paste
  • 1 tin coconut milk
  • 400g French beans (stalks removed)
  • 2 tomatoes, core removed and cut into wedges
  • A handful of greens such as pak choi or spinach, roughly chopped
  • A handful of roasted cashew nuts
  • To taste: lime juice, sugar, soy sauce Coriander to serve
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