Green Thai Green Bean Curry - corrected

[Guest guest]

I modified the notes and moved them to the top of the directions. Hope

this will help in creating your desired heat level.

Eruna

 

* Exported from MasterCook Mac *

 

Green Thai Green Bean Curry

 

Recipe By : Eruna Schultheiss

Serving Size : 2 Preparation Time :0:20

Categories : Thai

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon 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 vegetarian 'fish sauce'

- or 1 1/2 tablespoons light soy sauce

2 tablespoons sugar

fresh basil leaves

 

This are approximate measurements. Adjust according to your taste. If

you are using commercial green curry paste, it is important to 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. My favorite brand is Maesri. This the only brand

where I do not need to double the amount for the paste - their

recommended 2 tsp per serving will create satisfying heat for most

people. As a reasonable amount for the Maesri paste I would suggest

between 1 and 2 tablespoons of paste for a curry to serve 2 to 4 people.

When I use two heaped tablespoons the curry turns out more than hot

enough for most people. I recommend to start on the lower end ....

 

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 jasmine or basmati rice.

 

Source: Eruna Schultheiss, adapted from teachers

Copyright 2002 TAOM, Inc.

 

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Per serving (excluding unknown items): 207 Calories; 7g Fat (29%

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

Sodium

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

Carbohydrates

 

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