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Minted Bean Curry

Authentic.Thai's picture
Ingredients
  Whole coriander plants 6 , roots removed and washed, reserve leaves for another use
  Lemon grass stalks/1 teaspoon dried lemon grass, soaked in hot water until soft 2 , finely sliced (Fresh)
  Kaffir lime leaves 6 , shredded
  Palm sugar/Brown sugar 2 Teaspoon
  Water 1⁄4 Pint (3 Cups / 750 Milliliter)
  Thai fish sauce 3 Tablespoon (Nam Pla)
  Peanut oil 2 Teaspoon
  Fresh green chilies 3 Small, shredded
  Fresh ginger piece 2 Inch, shredded
  Thai green curry paste 2 Teaspoon
  Eggplant 7 Ounce (220 Gram, Aubergines)
  Snake bean/Green beans 7 Ounce, cut into 1 inch pieces (220 Gram, Yard Long)
  Canned tomatoes 14 Ounce, drained and chopped (440 Gram)
  Tamarind concentrate 2 Tablespoon
  Fresh mint leaves 2 Ounce (60 Gram)
Directions

1. Place coriander 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: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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