Fancy something spicy, green and delicious? This is just the thing if you are feeling a bit jaded and under nourished. Ladle your bowl full of steaming rice and top with this coconut sauced Thai style Green Bean Curry, and enjoy your day.
Green beans are such a gorgeous vegetable, and one that we don’t use enough. We are working to remedy that! A quick and gorgeous curry in the Thai Style.
Our original version used only Green Beans, and feel free to do that. I love the crunchy addition of the baby sweetcorn though; it adds a colour and flavour contrast. We have also made it with bok choy and green beans – that also works very well. In today’s version coconut milk is added.
This recipe is a variation on one from our first blog that existed from 1995 – 2006. Feel free to browse other vegetarian recipes from our Retro Recipes series.
Thai Green Beans and Baby Sweetcorn in Coconut Sauce
250g fresh green beans
1 Tblspn Thai red curry paste (or to taste)
1 Tblspn peanut oil
6baby sweetcorn, cut into 2 or 3 pieces
1.5 cups coconut milk
1.5 cups vegetable stock or water
Top and tail the beans, and break into pieces around 3 – 5 cms. In a heavy saucepan, heat the oil, add the curry paste and fry until fragrant, about 1 minute.
Add the stock, coconut milk, beans, and baby sweetcorn, and bring to a simmer. Cook for 10 – 15 minutes, adding additional stock or water as necessary. Continue to cook until the beans are very well done, are coated with the sauce and have absorbed its flavours.
Garnish with chilli slices.
Serve over rice in bowls, or as part of a curry dinner.
recipe notes and alternatives
Green curry paste can be used too.
As the beans cook, add a handful of chopped coriander leaves and stems.