Thai green bean curry
- Details
- By Jo Ingleby
Method
Heat the oil in a saucepan and gently fry the sliced shallots until soft. Add the garlic, lime leaves and lemongrass and stir until fragrant. Add the spice mix and cook for a couple of minutes adding a splash of water if the spices stick. Add the tin of coconut milk and then fill the empty tin with water and add this too. Heat until it just starts to bubble and then add the beans and tomatoes. Simmer until the beans are cooked as you like them (5-10 minutes). Balance the flavours with lime, salt, sugar and soy. Serve with rice or rice noodles and garnish with the cashew nuts and coriander
