Ingredients and Weight:
- Green beans, 500 grams
- Coconut milk, one 13.5-ounce can
- Chicken broth, 1 cup
- Red curry paste, 2 tablespoons
- Ginger, 1 tablespoon, minced
- Garlic, 2 cloves, minced
- Onion, 1 medium, chopped
- Bell pepper, 1 medium, chopped
- Carrots, 1 cup, sliced
- Lime juice, 2 tablespoons
- Fish sauce, 1 tablespoon
- Brown sugar, 1 tablespoon
- Cilantro, 1/4 cup, chopped
- Salt and pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Trim the green beans and cut them into 2-inch pieces.
- Heat the coconut milk and chicken broth in a large skillet or Dutch oven over medium heat.
- Add the red curry paste, ginger, garlic, onion, bell pepper, carrots, and green beans.
- Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.
- Stir in the lime juice, fish sauce, brown sugar, cilantro, salt, and pepper.
- Cook for an additional 5 minutes, or until the curry is heated through.
Nutritional Information:
- Calories: 250
- Fat: 15 grams
- Carbohydrates: 25 grams
- Protein: 15 grams
Dish Characteristics:
- Creamy and flavorful
- A balance of sweet, sour, and spicy flavors
- Healthy and nutritious
User Comments:
- "This curry was absolutely delicious! The green beans were perfectly cooked and the sauce was so flavorful."
- "I loved the combination of flavors in this dish. It was the perfect balance of sweet, sour, and spicy."
- "This is a great dish for a weeknight meal. It's easy to make and it's healthy too."
Special Precautions and Tips:
- If you don't have red curry paste, you can use a green curry paste instead.
- You can add other vegetables to this curry, such as potatoes, zucchini, or eggplant.
- Serve the curry over rice or noodles.
