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Blending part of the sweet potatoes into the broth of this vegan green bean curry yields a rich, creamy base without using a lot of coconut milk.
Thai Green Bean Curry with Pineapple and Sweet Potatoes
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.
- Calories 148
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- 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