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Golden Thai Curry with Green Beans

“Thai curries tend to be the spiciest and sweetest of them all,” says Trang. “The curry pastes are composed of fresh herbs and bulbs, employ red or green chiles, and are balanced with coconut milk.”

Ingredients: 

Ingredients: 

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1 lb. Yukon gold potatoes, peeled and cubed (2½ cups)
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3 medium carrots, cut into ½-inch-thick half moons (1½ cups)
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½ lb. green beans, cut into 1-inch pieces
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1 Tbs. coconut oil
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1 medium onion, chopped (1¼ cups)
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1 clove garlic, minced (1 tsp.)
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2 ½ Tbs. yellow curry paste
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1 Tbs. cashew butter
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1 13.5-oz can light coconut milk
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1 tsp. sugar or palm sugar
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1 red bell pepper, diced (1 cup)
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2 Tbs. thinly sliced basil leaves
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3 kaffir lime leaves or 1 Tbs. lime juice

Instructions: 

1. Bring large pot of salted water to a boil. Cook potatoes 7 minutes; remove with slotted spoon, and drain. Add carrots, cook 10 minutes; remove with slotted spoon, and drain. Add green beans, and cook 5 minutes; remove with slotted spoon, drain, and set aside.

2. Heat oil in pot over medium heat. Add onion, and cook 7 minutes, or until starting to brown. Stir in garlic, curry paste, and cashew butter; cook 
1 minute. Add coconut milk, 1/2 cup water, and sugar; bring mixture to a simmer. Stir in potatoes, carrots, and bell pepper; simmer 10 minutes. 
Add green beans and basil, and cook 2 minutes more. Stir in lime leaves just before serving.

Nutrition Information: 

Calories: 
240
Protein: 
4 g
Total Fat: 
13 g
Saturated Fat: 
6 g
Carbohydrates: 
27 g
Cholesterol: 
0 mg
Sodium: 
316 mg
Fiber: 
5 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

My husband and I tried this recipe this week. It was good but not quite spicy enough for me. It was mild in flavor but still had a Thai taste. The sauce thickened nicely and was great over black and brown rice. We'll definitely make it again

On this recipe we did not have palm sugar, SOOOOOOO, we used agave nectar. What a flavor boost and the sweetness was just right. Will make it with plam sugar next time to see the difference.

how long this takes to make

This recipe is great! Didn't take the prep time into account, but when we finally ate, my husband and I loved it. I did add about a tablespoon of Thai fish sauce during the last simmer stage because it tasted a little flat. We will definately make this again (but start a little earlier:)

Nice curry

Curry powder is a handy addition to those who like a spicier dish. Add it at the table or while you cook.

This was excellent, our whole family loved it! I made it with half the curry paste (we don't like real spicy food) regular sugar and the lime juice. I also thought it needed salt so I added about 1/2 tsp. I do think the cooking could be simplified so next time I will pre-cook the vegetables differently.

Yummy!!! It is delicious and delicious. Definitely i make it again

What other potatoes are good for this recipe... Can't find Yukon anywhere.

Yum! Authentic and easy to make. I used hot cherry peppers instead of the bell pepper and also added fish sauce since I'm not vegetarian. Any type of potato could be substituted; yukon gold just has a buttery-er taste.