Thai Green Bean Curry with Pineapple and Sweet Potatoes

Thai Green Bean Curry with Pineapple and Sweet Potatoes

Thai Green Bean Curry with Pineapple and Sweet Potatoes

Blending part of the sweet potatoes into the broth of this hearty dish yields a rich, creamy curry base without an excessive amount of coconut milk.

  • 6Servings


  • 1 Tbs. vegetable oil
  • 3 large shallots (1/2 cup)
  • 11/2 Tbs. red curry paste
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 tsp. minced fresh ginger
  • 1 8-oz. can pineapple chunks, juice reserved
  • 2 medium sweet potatoes, peeled and cut into 1-inch chunks (21/2 cups)
  • 3/4 lb. green beans
  • 3/4 cup light coconut milk
  • Basil or cilantro leaves, for garnish


1 | Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2 1/2 cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.

2 | Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1 1/2 cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

Nutrition Information

  • Calories: 148
  • Carbohydrate Content: 25 g
  • Fat Content: 4 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 294 mg
  • Sugar Content: 12 g