Recipe: Green Bean Curry

 

This recipe was my first time making yellow curry. I will say now that if you plan to make this or any other yellow curry dish, finding yellow curry paste is anything but easy. I had to go to three grocery stores before I found it. Once I found it, though, it was super cheap - I bought a huge bottle for a couple of dollars!

 

Consider yourself warned that this recipe is not for those who cannot handle spicy food. You can try to alter some of the spices, but I wouldn't try it if spicy food isn't your thing.

 

The original recipe called for a Yukon gold potato. However, I opted to use a sweet potato since I already had one laying around. The contrast of sweet against the spiciness of the curry was wonderful, so I recommend making it this way.

 

Ingredients:

• One pound sweet potato (or Yukon Gold potato), peeled and cubed
• 3 medium carrots, cut into half moons
• 1/2 pound green beans, cut into one inch pieces
• 1 Tbs canola oil
• 2 shallots
• 1 clove garlic
• 2 1/2 Tbs yellow curry paste
• 1 Tbs peanut butter (if you're allergic, you can replace it with any nut butter)
• 1 13.5 oz can light coconut milk
• 1 tsp sugar
• 1 red bell pepper, diced
• 2 Tbs thinly sliced basil leaves
• 1 Tbs lime juice

Directions

• Bring large pot of salted water to a boil. Cook potatoes 7 minutes; remove with slotted spoon, and drain. Add carrots, cook 10 minutes; remove with slotted spoon, and drain. Add green beans, and cook 5 minutes; remove with slotted spoon, drain, and set aside.
• Heat oil in pot over medium heat. Add shallots, and cook 7 minutes, or until starting to brown. Stir in garlic, curry paste, and peanut butter; cook 
1 minute. Add coconut milk, 1/2 cup water, and sugar; bring mixture to a simmer. Stir in potatoes, carrots, and bell pepper; simmer 10 minutes. 
Add green beans and basil, and cook 2 minutes more. Stir in lime juice just before serving.

 

Serve over rice. Serves 6.