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Thai green bean curry


Thai green bean curry

Ingredients 19
Servings 4-6
Time 45 mins

Ingredients

  • 1
    lemongrass stalk
  • 5
    cm
    fresh ginger
  • 2
    garlic cloves
  • 2-3
    green chillies
  • 4
    spring onions
  • 5
    ml
    each ground cumin and coriander
  • 15
    ml
    brown sugar
  • 2
    handfuls fresh coriander
  • 15
    ml
    oil
  • 250
    g
    button mushrooms, cut into chunks
  • 500
    g
    green beans
  • 500
    ml
    frozen peas
  • 250
    ml
    coconut milk
  • 10
    ml
    cornflour, mixed to a paste with 15ml (1T) water
  • salt
  • dash of lemon juice
  • 50
    g
    cashew nuts, toasted
  • fresh coriander
  • rice to serve (optional)
 

Method

 

1 CURRY PASTE Add all the ingredients to the bowl of a food processor and pulse to a smooth paste.

If the mixture is too dry, add 30ml (2T) water and continue pulsing until smooth.

2 CURRY Heat the oil in a deep pan and fry the mushrooms until done.

Add the curry paste and stir-fry for a minute or until fragrant.

3 Add the green beans and peas and stir through. Pour the coconut milk over, mix well and simmer slowly for 10 minutes or until the green beans are just done and still bright green.

4 Add the cornflour paste and stir until the sauce has thickened.

Season with salt and a dash of lemon juice.

5 TO FINISH Sprinkle the cashew nuts and fresh coriander on top and serve as is or with rice.

 

 

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