Snake beans lie like arm-length curls of green rope next to the green beans in the markets. They can be used interchangeably, but snake beans tend to take a little longer to yield to the heat of the pan. Here they are cooked not for crisp greenness, but taken beyond until silky and tender in a comforting cloak of spiced coconut milk.
Grind all the bumbu ingredients together in a food processor, adding a little water to help everything come together to a paste.
In a large pan, heat the oil and fry the bumbu for a couple of minutes until very fragrant. Add the beans along with a splash of water and stir to coat in the spices. Cook for a minute or two before adding the lemongrass stick and coconut milk.
Cook, stirring often, until the beans are very tender, about 10-15 minutes.
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