Simple Ingredients. Simply good. This is one of 4 dishes that I pull out when I just can’t think of anything else to cook or am too tired to be inventive with my pantry. You can literally throw any combo of veggies into this sauce and it will be amazing— zucchini, squash, eggplant, green beans, cauliflower— the sauce is BOSS.
Greenbean Curry and Rice Bowl
1 can Coconut milk
2 cups chopped fresh green beans
1 tbsp Thai red curry paste
1 tsp ground tumeric
1 tbsp minced garlic
1 tbsp ginger paste
1 tbsp lime juice
1 tsp green curry powder
2 cups white rice (Jasmine or basmati preferred)
1/2 cup chopped thai basil
salt and pepper to taste
1 cup roasted green curry cashews
- Heat 1 tbsp of olive oil to medium in a skillet. Add 1/2 tbsp minced garlic and cook until aromatic. Toss in the cashews, a pinch of salt, and green curry powder. Stir to coat the cashews. Toast until browned. Really, watch it. You don’t want them burnt. Set aside in a small bowl for later.
- Add the chopped green beans and another 1/2 tbsp minced garlic to the skillet and saute for about 5 minutes. Lower the heat to a simmer and stir in the pastes, lime juice, and tumeric.
- Pour the coconut milk over the veggie mix and continue to simmer for 10-15 minutes. The sauce will thicken and darken as the flavors mesh. Add salt and pepper to taste.
- Pour over your cooked white rice and garnish with the chopped basil and toasted cashews.
One of the easiest dishes you’ll ever make and worth the minimal effort every single time. Enjoy my loves!
Lovin the flavors? Try my 5 minute, Spicy Thai Mango Noodles or Thai Spinach and Butternut Squash Soup.
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