Thai coconut curry forever remains one of my mealtime mainstays.
On my stove at least twice a month, it’s one of the simplest and tastiest ways to load up on broccoli, bok choy, mushrooms, and other garden goodness.
But for this particular rendition, I chose to focus on one ingredient — green beans, a veggie that rarely lets me down.
The sauce here is thin enough that you could serve this over rice. To make it a full meal, fry up some tofu to toss on the side.
But it’s truly a delicious side all on its own. You can spoon up all that sauce, no rice needed. And if you have any extra, use it as a dip for steamed broccoli or to top soba or rice noodles.
- 1-inch ginger, chopped
- 2 cloves garlic
- 2 Tbsp. rice vinegar
- 1 1/2 Tbsp. low sodium soy sauce
- 1 cup coconut milk
- 2 1/2 Tbsp. red curry paste
- 1/3 cup peanut butter
- 8-10 cups green beans
- Handful of chopped cilantro
- 2 Tbsp. peanuts, chopped
- In a food processor, chop ginger and garlic. Add remaining ingredients, excluding green beans, cilantro, and chopped peanuts. Process until smooth. Set aside.
- Chop green beans into 1.5-inch pieces. Place in a large pot with a steamer basket, and steam for 9 minutes, or until tender. Remove and place in a large bowl or serving dish.
- Pour 2/3 of the sauce on top of the green beans; use tongs to toss and combine. Add remaining sauce, if needed, or set aside for future use. Top green beans with cilantro and peanuts, and serve.