Aug 17, 2012


Thai Curry with green beans

  • 1 lb. Yukon gold potatoes, peeled and cubed (2½ cups)
  • 3 medium carrots, cut into ½-inch-thick half moons (1½ cups)
  • ½ lb. green beans, cut into 1-inch pieces
  • 1 Tbs. coconut oil
  • 1 medium onion, chopped (1¼ cups)
  • 1 clove garlic, minced (1 tsp.)
  • 2 ½Tbs. yellow curry paste
  • 1 Tbs. cashew butter
  • 1 13.5-oz can light coconut milk
  • 1 tsp. sugar or palm sugar
  • 1 red bell pepper, diced (1 cup)
  • 2 Tbs. thinly sliced basil leaves
  • 3 kaffir lime leaves or 1 Tbs. lime juice
1. Bring large pot of salted water to a boil. Cook potatoes 7 minutes; remove with slotted spoon, and drain. Add carrots, cook 10 minutes; remove with slotted spoon, and drain. Add green beans, and cook 5 minutes; remove with slotted spoon, drain, and set aside.
2. Heat oil in pot over medium heat. Add onion, and cook 7 minutes, or until starting to brown. Stir in garlic, curry paste, and cashew butter; cook 
1 minute. Add coconut milk, 1/2 cup water, and sugar; bring mixture to a simmer. Stir in potatoes, carrots, and bell pepper; simmer 10 minutes. 
Add green beans and basil, and cook 2 minutes more. Stir in lime leaves just before serving.
Recipe from: VegetarianTimes

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