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Spicy Thai Coconut Green Curry

Not only is this recipe simple but also very delicious! Serve it up in a nice big bowl with a scoop of white rice!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Asian
Keyword: Asian Dish, Coconut Curry, Curry, Green Curry, Thai Curry, Thai Green Curry
Servings: 2

Ingredients

  • 4 oz Green Beans
  • 2 cloves Garlic minced
  • 2 tbsp Cashews crushed and toasted
  • 1 inch Piece of Ginger minced
  • 1 Lime zested and then sliced in half
  • 1 Large Onion thinly sliced
  • 1 Scallion thinly sliced with the whites and greens separated
  • 1 Large Sweet Potato diced into small chunks
  • 3/4 Jasmine Rice
  • 2 tbsp Green Curry Paste you can buy it at Whole Foods
  • 1 can Unsweetened Coconut Milk 14 oz
  • 2 tsp Soy Sauce
  • Cilantro for Garnish unless you hate it like me!
  • Olive Oil

Instructions

  • Get your rice cooking! Just put 1 and 1/4 cup water and the rice in a pan. Bring to a boil on high and then reduce heat to low and cover for 12 minutes. Remove from heat and fluff with a fork to finish.
  • While your rice is cooking, heat a tablespoon of olive oil in a large pot over medium heat. Add your ginger, garlic and white parts of the scallions. Cook for about a minute (stir a lot so that garlic doesn’t burn) until softened. Then add your green curry paste. You may want to add less than I recommend if you don’t like things very spicy. Cook the curry paste for about 2 minutes.
  • Add your onions and sweet potatoes. Cook for 5 minutes until the onion has softened. Once it’s soft, add the coconut milk, zest of the lime, soy sauce and 1 and 1/2 cups of water. Cook and stir occasionally for about 10 minutes (or until the potatoes are cooked through and soft)
  • After about 10 minutes, add the green beans to the curry and cook 1-3 minutes (or until soft). Remove from the heat and stir in the lime juice.