Thai coconut curry forever remains a mealtime mainstay.
It’s simmering on our stove at least twice a month and is one of our favorite ways to load up on broccoli, bok choy, mushrooms, and other garden goodness.
But for this particular rendition, we’ve chosen to focus on one ingredient — green beans.
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. Or, use any extra sauce as a dip for steamed broccoli.
Green Beans with Coconut Curry Peanut Sauce
- January 1, 2019
- Serves 6
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Ingredients
- 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
Directions
- Step 1
- In a food processor, chop ginger and garlic. Add remaining ingredients, excluding green beans, cilantro, and chopped peanuts. Process until smooth. Set aside.
- Step 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.
- Step 3
- Pour 2/3 of the sauce on top of the green beans
- Step 4
- 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.
