Green bean curry

Name: Green bean curry
Cuisine: Thai
Ingredients: 450 g/1 lb snake beans or French beans, cut into 5 cm/2 inch pieces; 450 g/1 lb snake beans or French beans, cut into 5 cm/2 inch pieces; 400 ml can coconut milk; 600 ml/1 pint chicken stock; 1 tablespoon Thai Green Curry Paste; 2 tablespoons chopped fresh coriander, to garnish; vegetable or coconut oil, for frying; vegetable or coconut oil, for frying; 2 spring onions, trimmed and chopped; 250 g can bamboo shoots, drained

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 tablespoon Thai Green Curry Paste
400 ml can coconut milk
600

Asia
Thailand
Side dish
Gluten-free
Winter
November

Method

Heat a little oil in a deep pan, add the curry paste and stir-fry for a minute or two.
Add the coconut milk and cook until the oil from the milk begins to separate.
Add the stock, beans, bamboo shoots and spring onions and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes until the beans are quite soft and the liquid is slightly