Curried Green Beans in Coconut Milk

>> October 4, 2011


- 200g green beans, chopped into small diagonal pieces
- 3 cloves garlic, finely chopped
- 1 small red onion, finely chopped
- 1/4 cup coconut milk
- 2 tsp. yellow curry powder
- 2 pc long peppers, deseeded and sliced (red is preferred)
- 1/4 cup vegetarian ground meat (optional)
- salt and pepper to taste

Note : I am unfamiliar with pepper families, but the one I used here is the "pan-sigang" type, which is not that spicy. If you can find red pepper (not labuyo please!) that's also not that spicy, use that one instead so you get color contrast.

1. Heat oil in a wok. Saute onion and garlic until onion is soft and garlic is golden brown.
2. Add the vegetarian ground meat. Cook until fried and golden brown. (Skip this part if you won't use any).
3. Add the green beans and saute for about 30 seconds, and then the peppers.
4. Add the coconut milk and yellow curry powder. Mix well.
5. You'll know the beans is cooked when the green color becomes vibrant. Be careful not to overcook the beans as it's nice when it's crunchy. The coconut milk will be absorbed by the beans and it won't be saucy.

Serve with steamed rice!


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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