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Snake bean curry
- Serves
6
- Difficulty
Easy
Published 2009
This is such a tasty curry and as far as I am concerned, the best way to deal with the unusual flavour that a snake (yard-long) bean has.
When selecting snake beans, choose ones that are nice and stiff with the seeds tightly held in the skin. You should also look for a lovely purple tip on the ends of the beans.
Ingredients
350 g 12 oz 5 cm 2
Method
Toss the beans in a bowl with all the ingredients except the oil and coconut cream.
Heat the oil in a heavy-based frying pan over high heat until the oil just begins to smoke. Add the bean mixture and stir for 5 minutes, then add the coconut cream, reduce the heat to low and simmer until the cream has reduced by half. Remove from the heat and season to taste with salt.<
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