On a recent rainy Friday night, I decided to stay in and cook something warm and comforting. I whipped up some green curry and posted a photo on Instagram. After getting a few recipe requests, I decided to share it here on Becoming Brooklyn.
Green Coconut Curry (makes two generous servings)
4 ounces Green Beans (like Chinese Long Beans)
3 Cloves Garlic
2 Tablespoons Cashews or Peanuts (I used cashews)
2 Tablespoons Fresh Ginger
1 Bunch Cilantro
1 Yellow Onion
1 Large Sweet Potato
3/4 Cup Jasmine Rice
2 Tablespoons Green Curry Paste
1 14-ounce Can Unsweetened Coconut Milk
2 Teaspoons Soy Sauce
Cut your beans into 2-inch pieces. Peel and mince the garlic and grate the ginger. Chop the cashews or peanuts until they’re “crumbly.” Slice the scallion into small pieces and separate the white and green pieces. Pick the cilantro leaves off the stems; toss the stems out. Cut the lime into quarters for easy squeezing. Peel and slice the onion. Peel and dice the potato into small chunks.
In a pot, combine the rice, a dash of salt, and one and a quarter cups water. Heat on high until boiling, then once it’s boiling, cover and reduce the heat to let it simmer for about 10-12 minutes. When liquid is absorbed, fluff the rice and set aside. In another pot, heat two teaspoons of olive oil on medium heat. Add ginger, garlic, and white pieces of scallion. Stir and cook until softened– about a minute. Add the curry paste. Stir and cook for another two minutes.
Add a drizzle of more olive oil to the pot. Add the onion and sweet potato. Cook, stirring often for about 5 minutes. Add the coconut milk and soy sauce, plus one a half cups of water. Cook, stirring occasionally for about 10 minutes, until the sweet potato is tender. While your vegetables cook, heat a dry pan on medium heat. Add your chopped nuts and toast until browned. Set aside.
Add the beans to the pot of curry and cook for two more minutes. Remove from the heat and squeeze in your lime juice from the wedges. Fill your bowls with rice, top with curry, then top with cashews, cilantro, and green scallion.