Thai Curry Green Beans Recipe

Name: Mosa Asian Bistros THAI CURRY GREEN BEANS Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb fresh green beans, trimmed; 1 tbs vegetable oil; 3 cloves garlic cloves, minced; 1 small shallot, thinly sliced; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cups crunchy peanut butter (or smooth if preferred); 0.5 cups unsweetened coconut milk; 2 tbs light soy sauce; 2 tbs fresh lime juice; 1 tsp brown sugar; 1 tbs green curry paste; 1 tsp fish sauce; 1 tsp rice vinegar; 2 tbs water (for thinning); 0.25 cups toasted peanuts, roughly chopped; 2 tbs fresh cilantro, chopped (optional); 1 tsp lime zest (optional); 0.5 tsp red pepper flakes or thin chili slices (optional, to taste)

Inspired by Mosa Asian Bistro

Time25m

Serves4

peanuts, lime, soy – garlic sauce

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Ingredients

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Green Beans

1 lb fresh green beans, trimmed

1 tbs Tuscany sunflower oil

3 cloves Garlic cloves, minced

1 small shallot, thinly sliced

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Thai Curry Peanut-Lime Soy Garlic Sauce

1/2 cups crunchy peanut butter (or smooth if preferred)

1/2 cups unsweetened coconut milk

2 tbs light soy sauce

2 tbs Fresh lime juice

1 tsp Brown sugar

1 tbs green curry paste

1 tsp Fish sauce

1 tsp Rice vinegar

2 tbs water (for thinning)

1/4 cups toasted peanuts, roughly chopped

2 tbs fresh cilantro, chopped (optional)

1 tsp lime zest (optional)

1/2 tsp red pepper flakes or thin chili slices (optional, to taste)

Method

Green Beans

Prepare

Trim the stem ends off the green beans and rinse under cold water. Pat dry.

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced shallot and sauté 1 minute until fragrant. Add the minced garlic and cook 30 seconds more, stirring to avoid burning.

Add the blanched and drained green beans to the skillet. Stir-fry 2–3 minutes until heated through and they gain a little color. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat and keep warm while preparing the sauce.

Thai Curry Peanut-Lime Soy Garlic Sauce

In a small bowl or measuring cup, combine 1/2 cup peanut butter and 1/2 cup unsweetened coconut milk. Whisk until smooth. If the peanut butter is very stiff, microwave the mixture 10–15 seconds to loosen, then whisk.

Add 2 tablespoons light soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon green curry paste, 1 teaspoon fish sauce, 1 teaspoon rice vinegar, and 1 teaspoon brown sugar to the peanut-coconut mixture. Whisk thoroughly to combine. The green curry paste provides the Thai curry flavor; taste and adjust later if needed.

If the sauce is too thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until you reach a pourable, glossy consistency that will coat the beans.

Taste the sauce and balance sweet/salty/sour: add a pinch more brown sugar if too tart, 1/2 teaspoon more soy sauce if too mild, or 1/2 tablespoon more lime juice if you want brighter acidity. If using, stir in 1 teaspoon lime zest and 1/2 teaspoon red pepper flakes or sliced chili for heat.

Pour the warm sauce over the sautéed green beans in the skillet or transfer beans to a serving bowl and drizzle the sauce on top. Toss gently to coat all beans evenly. Heat the sauced beans over low heat for 30–60 seconds if you prefer everything warm and melded.

Finish by sprinkling 1/4 cup roughly chopped toasted peanuts and 2 tablespoons chopped fresh cilantro over the green beans. Serve immediately with extra lime wedges on the side.