For Pat: Thai Green Bean Curry

[Guest guest]

It is interesting to notice that a vegetable Thai curry (which in the

Thai restaurant would definitely be served as vegetarian) has a non-veg

item both in the paste as well as in the actual curry. If anyone knows a

better substitution for the fish sauce than light soy sauce, please let

us know. I have suggested light soy sauce because I have seen that as a

substitute, however the recipe is only TNT with fish sauce, not with soy.

 

I do like this green bean curry a lot, and make it both just with the

beans as a side dish, or adding tofu as a main dish. Enjoy!

Eruna

 

 

* Exported from MasterCook Mac *

 

Thai Green Bean Curry

 

Recipe By : Eruna Schultheiss

Serving Size : 2 Preparation Time :0:20

Categories : Thai

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 pound green beans -- cut into 1.5 " pieces

1 large onion -- sliced

1/2 can light coconut milk

3/4 cup green Thai curry paste -- homemade *

3 tablespoons Thai fish sauce

- or 2 tablespoons light soy sauce

2 tablespoons sugar

fresh basil leaves

 

Serves 2.

 

Prepare the green beans (cutting off the ends, cutting into 1.5 "

pieces). Precook - I prefer steaming - the beans either in a pressure

cooker for 2 or 3 minutes total cooking time, or regular steaming 5 - 7

minutes. Make sure not to overcook the beans. They should be crunchy.

 

While the beans are steaming, heat up the oil in a pan and saute the

onion for 5 - 10 minutes, until translucent. Remove the onion. Add the

cream (top part of the coconut milk) to the pan. Heat and add the curry

paste, mix well. Cook for 2 minutes. Add the fish (or soy) sauce, sugar

and the rest of the coconut milk. Stir and cook briefly.

 

Add the onion and the beans to the curry sauce. Heat up. Add basil and

cook briefly. Serve over rice.

 

Source: Eruna Schultheiss, adapted from teachers

Copyright 2002 TAOM, Inc.

 

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Per serving (excluding unknown items): 267 Calories; 14g Fat (44%

calories from fat); 5g Protein; 35g Carbohydrate; 0mg Cholesterol; 16mg

Sodium

Food Exchanges: 4 1/2 Vegetable; 1 Fruit; 2 1/2 Fat; 1 Other

Carbohydrates

 

NOTES : This are approximate measurements. Adjust according to your

taste. If you use commercial green curry paste, adjust the amount of

paste specified in this recipe.

 

When using commercial brands I normally double the amount that is

recommended for the paste and cut the coconut milk recommended in half.

However, I do like it spicy, so you need to adjust. This will also

depend on the brand.

 

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