Runner Bean & Spinach Thai Green Curry 🥬

Name: How to cook Runner Bean & Spinach Thai Green Curry 🥬 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people,
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Runner Bean & Spinach Thai Green Curry 🥬

During September you may find yourself with a glut of runner beans going slightly past their best. Spinach is also ready for picking. This easy Green Thai curry uses both and makes a fab vegetarian meal ready within 30 minutes. Recommend serving it over steamed sticky white rice.

Ingredient

Food ration :

2-3 people,

Cooking time :

30 mins

600 g

runner beans,

500 g

spinach,

400 ml

can light coconut milk,

4 tbsp

Thai green curry paste,

white onion, chopped,

1 tbsp

fish sauce,

1 tbsp

light soft brown sugar OR use palm sugar,

4 tbsp

vegetable oil for frying

200 ml

water

Cooking instructions

* Step 1

Add the oil to a nice large saucepan over a medium heat, preferably one that has a lid as you'll need it later. Add in the chopped onions. Fry gently in the oil, stirring occasionally until lightly golden at the edges and turning translucent.

* Step 2

Trim the ends off the runner beans and slice into halves. Add to the pan. Stir together with the onions. Fry for around four minutes.

* Step 3

Add in the curry paste and fry it off and coat the veg with it. After a couple of minutes add the sugar, stir then pour in the coconut milk. Bring to a simmer. Add the fish sauce and stir through.

* Step 4

Place on the lid and simmer for 20 minutes until the runner beans become tender and the sauce thickens and reduces down a bit. Roughly chop the spinach and discard any woody stalks. Add it in along with the 200ml water and once wilted down, remove the curry from the heat. Serve up over some sticky rice to soak up the sauce. If you want more heat, scatter over a few fresh sliced red chillies Enjoy! :)