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.”
- 1 lb. Yukon gold potatoes, peeled and cubed (2½ cups)
- 3 medium carrots, cut into ½-inch-thick half moons (1½ cups)
- ½ lb. green beans, cut into 1-inch pieces
- 1 Tbs. coconut oil
- 1 medium onion, chopped (1¼ cups)
- 1 clove garlic, minced (1 tsp.)
- 2 ½ Tbs. yellow curry paste
- 1 Tbs. cashew butter
- 1 13.5-oz can light coconut milk
- 1 tsp. sugar or palm sugar
- 1 red bell pepper, diced (1 cup)
- 2 Tbs. thinly sliced basil leaves
- 3 kaffir lime leaves or 1 Tbs. lime juice
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.
March 2012 p.67