Red Curry with Green Beans

Ingredients

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• Fresh Cilantro Fresh Coriander 3 sprigs 3 sprigs
• Red Curry Paste Red Curry Paste 2 tbsp 2 tbsp
• Kaffir Lime Leaves Kaffir Lime Leaves 3 leaves 3 leaves
• Thai Sweet Basil Thai Sweet Basil 3 sprigs 3 sprigs
• Soy Sauce Soy Sauce 2 tbsp 2 tbsp
• Yellow Onion Brown Onion 1 1
• Large Vine Tomatoes Large Vine Tomatoes 1 1
• Coconut Milk Coconut Milk 400 ml 1 & 3/5 cups
• Granulated Sugar Granulated Sugar 1 tbsp 1 tbsp
• Water Water 100ml 2/5 cup
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Green Beans Green Beans 500g 4 cups
• White Rice White Rice 160g 7/8 cup

Instructions

1. 1.Steam the rice as per pack instructions, approx 10 mins and set aside for further 5 mins.
2. 2.Cut onion and tomato in small dices and fry them in Olive oil for 3 mins.
3. 3.Finely chop the coriander (cilantro) roots as small as you can and add them to the mix. Now add the curry paste and stir everything well. (Be careful here, as the steam can burn your eyes).
4. 4.Add the water, coconut milk and lime leaves and let it cook for 20 minutes until only half the amount of liquid is left and got a creamy texture. Add sugar and soy sauce as well as the beans. Cook for 5 to 10 min until the beans are done (5 min for “al dente” and 10 min for soft).
5. 5.Finally add the basil leaves and serve with steamed rice. Coriander usually come with the roots if you buy them in an Asian supermarket. If you can’t find them use a handful of leaves instead.

Nutritional Information

• Calories:
  368
• Fat:
  18g
• Sodium:
  668mg
• Carbs:
  42g
• Sugar:
  11g
• Protein:
  6g