Achingya Thoren Kerala Style Green Bean Curry Food

ACHINGYA THOREN (KERALA STYLE GREEN BEAN CURRY)

Steps:

• Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.
• Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.
• Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.
• When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.
• Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
• Do not eat curry or bay leaves - remove as you find them.

GREEN BEANS THORAN (GREEN BEANS WITH COCONUT)

Steps:

• Wash, string beans if necessary, make several bundles (for convenience) and slice them crosswise into 1/4-inch segments.
• Coarsely grind the shallots, green chilies, garlic, coconut, cumin and turmeric in a food processor or blender, and set to one side.
• Place the oil in a wok or large skillet, which has a lid, and heat over a medium-high flame.
• Add the mustard seeds and rice, and stir and saute for a few seconds until the mustard seeds begin to pop and splutter and the rice swells and turns golden.
• Add the curry leaves and red chili, and after a few more seconds, when the chilli swells and darkens, add the green beans.
• Continue to stir and fry for 2-3 minutes, then roughly pile them into a mound in the cooking vessel.
• Form a hole in the center of the mound and place within it the coarsely ground spices.
• Now cover over the spices with some of the beans, season with salt, and add the water to the pan.
• Immediately cover with a lid, reduce the heat to low, and cook approximately 10 minutes until the beans are tender.
• Mix all the ingredients together well, and serve hot.

GREEN CURRY WITH COD AND GREEN BEANS

Steps:

• Cut the fish into bite-size chunks and set aside.
• Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add the rest of the curry paste and cook, pressing and stirring with a wooden spoon or spatula, to soften the paste and mix it in with the oil, until fragrant, 1 to 2 minutes. Add the coconut milk and broth and bring to a simmer. Add the green beans and half the lime leaves (if using) and stir well.Gently simmer, stirring occasionally, until the green beans are almost tender, about 4 minutes. Add the cod, stir, and cook until the fish is just about done, about 2 minutes. Add the fish sauce and sugar and stir to combine. Remove from the heat.
• Tear the basil leaves in half, and stir them into the curry, along with the remaining lime leaves (if using). Let rest for 5 minutes to allow the flavors to develop. Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

GREEN CURRY WITH CHICKEN AND PEANUTS

Steps:

• In a pan, bring the coconut milk to a boil until it becomes glossy.
• Simmer for a few minutes.
• In another pan, add some oil, onion and green curry paste.
• Cook over high heat for about a minute.
• Add the chicken, stir-fry for a few minutes, until the chicken is almost cooked.
• Add the peanuts, cook for a few minutes.
• Add the coconut milk, half the cilantro, fish sauce, lime rind, and lime juice.
• Simmer for around 10 minutes.
• Serve with rice, top with the remaining cilantro.
• Goes great with Thai Iced Coffee!

YARDLONG BEAN CURRY

Steps:

• Heat the olive oil or ghee in a wok.
• When the oil is hot add the cumin seeds.
• When the seeds begin to pop add the onions and garlic and stir fry for about 5 minutes until brown.
• Stir in the tomatoes, chili powder, turmeric and salt then add the beans and fresh chilis.
• Stir well, cover and cook for around 5 minutes.
• Then slowly add the yoghurt, re-cover and cook for a further 5 minutes.
• Serve garnished with fresh coriander leaf.