Wishing all my dear fellow bloggers and readers in advance a Very Merry Christmas and Prosperous New Years 2016. I know the blogging world is full of baked sweet goods so I wanted to share something different. Sharing one of the recipe I will be having on my dinner table for Christmas. This is a very easy and quick recipe. I made these beans for the first time about 5 weeks back as I had bought more than I needed thai curry paste and pad thai sauce. Since then, I have made it a couple of times till I got the recipe to my liking. This year I decided to host a Christmas Lunch and as most of my friends are vegetarians my husband wanted me to included this dish. My lunch is going to be a mix of different cuisines just like a typical Goan.
I wanted my beans to have a subtle taste of lemon grass, some spice and the underlying flavor and sourness of fish sauce. You can replace the fish sauce with soy if you do not like it. You can use the glazed green beans to make a Pad Thai inspired rice noodles, Vietnamese fresh spring rolls – which does not need a dipping sauce, or enjoy with plain rice.
Serving Size: 6-8
1.5 lbs of tender green beans
Trio of bell-peppers julienne (1 each – red, yellow, orange)
1 medium onion julienne
1.5-2tbsp thai red/green curry paste
1 tbsp of fish sauce/ soy sauce
4-5 tbsp of pad thai sauce
1/3 crushed unsalted roasted peanuts
Cut the green beans into halves and microwave in a glass bowl as per instructions to cook them tender about 6-8 minutes. Drain and keep aside.
In a hot wok add the onions till it becomes translucent.
Next add and saute the bell-peppers for couple of minutes.
Add the thai curry paste and saute for 1-2 minutes till it is fragrant.
Next add the green beans, pad thai sauce, fish/soy sauce and saute till all mixes well and the beans are coated.
Garnish with crushed roasted peanuts and serve with rice, noodles or make some Vietnamese fresh spring rolls.
1 cup of cubed tofu
1/3 cup small dried roasted shrimps
1 cup of cooked chicken
Visit us at www.goanimports.com