red curry with green beans

 

I needed a vegetarian side dish to go with our main dish and really wanted to use green beans.  I adjusted a recipe I found online and it was great!

red curry with green beans (adapted from cookieandkate.com)

jasmine rice, cooked according to directions, for serving

1-2 teaspoons olive oil

1 small white onion, sliced

pinch of salt

2 cloves garlic, minced

1 red bell pepper, sliced into long strips

1 zucchini, halved lengthwise and sliced

2 cans cut green beans, drained

2 tablespoons Thai red curry paste

1/2 can light coconut milk

1 tablespoon soy sauce

2 teaspoons rice vinegar or fresh lime juice

Warm a large skillet with deep sides over medium heat.  Once it's hot add the oil.  Add the onion and a sprinkle of salt and cook, stirring often until the onion has softened, about 5 minutes.  Add the garlic and cook until  fragrant about 30 seconds.  Add the red pepper and zucchini and cook 3-5 minutes.  Add the curry paste and cook, stirring often for 2 minutes.  Add the coconut milk and soy sauce.  Bring the mixture to medium heat.  Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking.

Remove the pot from the heat and season with rice vinegar or lime juice.    Serve over hot, cooked rice.