Mouthwatering Mondays

Mouthwatering Mondays

Curried Green Beans

In Coconut Milk

Published - 10 October 2011

Mouthwatering Mondays

Curried Green Beans 

In Coconut Milk


- 200g green beans, chopped into small diagonal pieces

- 3 cloves garlic, finely chopped

- 1 small red onion, finely chopped

- 1/4 cup coconut milk

- 2 tsp. yellow curry powder

- 2 pc long peppers, deseeded and sliced (red is preferred)

- 1/4 cup vegetarian ground meat (optional)

- salt and pepper to taste 


Note : I am unfamiliar with pepper families, but the one I used here is the "pan-sigang" type, which is not that spicy. If you can find red pepper (not labuyo please!) that's also not that spicy, use that one instead so you get color contrast.


1. Heat oil in a wok. Saute onion and garlic until onion is soft and garlic is golden brown.

2. Add the vegetarian ground meat. Cook until fried and golden brown. (Skip this part if you won't use any).

3. Add the green beans and saute for about 30 seconds, and then the peppers.

4. Add the coconut milk and yellow curry powder. Mix well.

5. You'll know the beans is cooked when the green color becomes vibrant. Be careful not to overcook the beans as it's nice when it's crunchy. The coconut milk will be absorbed by the beans and it won't be saucy. 


Serve with steamed rice! 



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Marvie Yap

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