A perfect curry to serve with fish or chicken. Blanched cauliflower or broccoli florets can be used in this recipe, too.
Ingredients
1 tbsp vegetable oil
1 tbsp Indian curry paste
1 tbsp grated ginger
1 cup coconut milk
1 tbsp Thai fish sauce
12 oz green beans, trimmed
1 tbsp lemon juice
2 tbsp chopped fresh coriander or basil
Method
- Heat oil in a skillet on medium heat. Add curry paste and ginger and stir-fry for 2 minutes. Pour in coconut mail and fish sauce. Bring to a boil, reduce heat and simmer for 2 minutes.
- Add green beans and simmer for 10 minutes or until beans are cooked but still slightly crunchy. Stir in the lemon juice. Garnish with coriander.
Source
Home for Dinner, Lucy Waverman, p.168.