Green Beans with Coconut Curry Peanut Sauce

 Green Beans with Coconut Thai Curry Peanut Sauce

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.

Green Beans with Coconut Thai Curry Peanut Sauce

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.

Thai Curry Peanut Sauce

Green Beans with Coconut Thai Curry Peanut Sauce

Yield: 6 servings


  • 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


  1. In a food processor, chop ginger and garlic. Add remaining ingredients, excluding green beans, cilantro, and chopped peanuts. Process until smooth. Set aside.
  2. 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.
  3. 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.

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