I remember the first time I ever tasted a green curry dish. It was a revelation. This easy green bean curry recipe was the product of a cold, dark winter and a craving for something warm and cozy. The silky-rich, spicy dish is an excellent everyday meal that comes together quickly.
The first time I made it, I happened to buy green curry paste for the first time, having no idea what I was gonna do with it. Enter one of my favorite games- how to make a delicious dinner out of random vegetables in the refrigerator and pantry staples. I’m serious- I love this! Yes, there are times I am so bone tired that this feels like a challenge, but 98% of the time, it’s a game that gives me energy and entertainment in the evening. (Yes I know I’m a weirdo, and I won’t bore you with all the other normal human activities that I cannot stand, and I am terrible at)
ingredient notes
Fresh green beans
You definitely want fresh green beans! No canned. No frozen. Fresh green beans! If you can’t find fresh green beans, just use a different vegetable like squash, eggplant, or Potato. I realize that makes it an entirely different dish, but fresh green beans are the way to go.
Butter beans
Of course, I couldn’t help but put beans in this dish! And I think butter beans are the best choice with their silky, soft texture and Hardy Hardy size. If you can’t find butter beans, you can use another kind of white beans like navy, cannellini, or great Northern beans.
Green curry paste
The spice level of green curry paste can vary greatly between brands, so if you’re very sensitive to spice, consider putting a little less in the first time you make this dish. My preferred brand I buy is Maesri, which you can find in most grocery stores. The sodium content of the green curry paste will also dictate how much salt you put in at the end, so be sure to taste the curry before adding in the salt because brands vary widely.
Instructions:
Heat the vegetable oil or coconut oil in a Dutch oven over medium heat.
Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Add the minced garlic and grated ginger, and cook for another minute. Stir in the lemongrass paste and cook for an additional minute.
Pour in the chicken or vegetable broth, scraping the bottom of the pan to deglaze it. Stir in the coconut milk until well combined. Add the fish sauce and white sugar, stirring to incorporate.
Add the drained and rinsed butter beans to the curry mixture. Stir in the chopped green beans and diced bell pepper.
Bring the curry to a gentle simmer and cook for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together.
Stir in the lime juice and kosher salt, adjusting to taste. Toss in the chopped basil leaves, reserving some for garnish.
Serve the green bean curry hot, optionally garnished with fresh cilantro, sliced red or green chilies, and additional basil leaves.
Serve over white or brown rice, if desired.
If you’ve tried this Green Bean Curry Reciperecipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Green Bean Curry Recipe
Ingredients
- 2 tablespoon vegetable oil or coconut oil
- 6 tablespoon Thai Green Curry Paste
- 2 large garlic cloves minced
- 2 teaspoon fresh ginger finely grated
- 1 tablespoon lemongrass paste
- 2 cup 250ml chicken or vegetable broth, low sodium
- 2 14 oz full-fat coconut milk
- 1 teaspoon fish sauce
- 1 teaspoon white sugar
- 2 cans butter beans
- 2 cups of chopped green beans string beans or french beans
- 1 yellow or red bell pepper
- 2 tables spoons lime juice
- ½ teaspoon kosher salt
- ½ cups of basil
- Fresh cilantro
- red or green chillies thin slices
- white or brown rice
Instructions
- Heat the vegetable oil or coconut oil in a dutch oven over medium heat.
- Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
- Add the minced garlic and grated ginger, and cook for another minute. Stir in the lemongrass paste and cook for an additional minute.
- Pour in the chicken or vegetable broth, scraping the bottom of the pan to deglaze it. Stir in the coconut milk until well combined. Add the fish sauce and white sugar, stirring to incorporate.
- Add the drained and rinsed butter beans to the curry mixture. Stir in the chopped green beans and diced bell pepper.
- Bring the curry to a gentle simmer and cook for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together.
- Stir in the lime juice and kosher salt, adjusting to taste. Toss in the chopped basil leaves, reserving some for garnish.
Did you make this recipe? Let me know!