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Minted Bean Curry

Global.Potpourri's picture
Ingredients
  Whole coriander 6 , roots removed and washed (Cilantro, Reserve Leaves For Another Use)
  Lemon grass/1 teaspoon dried lemon grass, soaked in hot water until soft 2 , finely sliced (Use Fresh)
  Kaffir lime leaves 6 , shredded
  Palm sugar/Brown sugar 2 Teaspoon
  Water 1 1⁄4 Pint (3 Cups, 750 Milliliter)
  Thai fish sauce 3 Tablespoon (Nam Pla)
  Peanut oil 2 Teaspoon
  Fresh green chilies 3 Small, shredded
  Ginger 2 Inch, shredded
  Thai green curry paste 2 Teaspoon
  Pea eggplant 7 Ounce (Aubergines, 220 Gram)
  Snake bean/Green beans 7 Ounce, cut into 1 in pieces
  Canned tomatoes 14 Ounce, drained, chopped (440 Gram)
  Tamarind concentrate 2 Tablespoon
  Mint leaves 2 Ounce (60 Gram)
Directions

1. Place coriander (cilantro) roots, lemon grass, lime leaves, sugar, water and fish sauce in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes. Strain, discard solids and set stock aside.
2. Heat oil in a wok or large saucepan over a medium heat, add chillies (if using), ginger and curry paste and stir-fry for 2-3 minutes or until fragrant. Add eggplant (aubergines) and beans and stir to coat with spice mixture. Stir in reserved stock and simmer for 10 minutes or until vegetables are tender. Add tomatoes and tamarind and simmer for 3 minutes or until hot. Stir in mint.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Bean
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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