Green Bean Curry With Peanuts Food

SAUCY STOVETOP THAI GREEN BEANS

Steps:

• Place a large skillet over medium heat. Add in 1/2 tablespoon sesame oil and garlic, saute for 30 seconds or until garlic is fragrant. Immediately add in green beans; stir frequently until beans are slightly golden brown, about 5-8 minutes.
• While the beans are cooking, make the sauce: In a medium bowl, add soy sauce, sesame oil, peanut butter, ginger, vinegar, red pepper flakes and water. Stir to combine.
• One green beans are cooked and slightly golden and al dente, reduce heat to low and pour sauce over the beans. Stir to coat the beans, then cover and simmer for a few minutes to allow the beans to continue cooking.
• Taste and add salt, if necessary. Garnish with sliced green onion, sesame seeds and a tablespoon or two of cashews.

SPICY GREEN BEANS WITH PEANUTS

Steps:

• Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. Season with salt and pepper.

GREEN BEAN CURRY

Steps:

• Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

GREEN BEANS WITH PEANUT SAUCE

Steps:

• Cut off the top and bottom points of the green beans, rinsed and set aside.
• Add all the ingredients of the Peanut Sauce in the saucepan. Use a whisk to quickly whisk all the ingredients together before transferring to a stove top to heat up on low heat. Continue to whisk the Peanut Sauce until all ingredients are well-combined.
• As soon as the sauce starts to bubble, turn off the heat. (If you like the sauce more watery, you may add a little water to dilute it during the cooking process.) Transfer off the heat and set aside.
• In a pan, add the oil and saute the garlic until light brown. Add the green beans and keep stirring until they are cooked. Transfer out to a serving plate and pour some Peanut Sauce on top of the green beans and topped with some ground peanuts and serve immediately.

GREEN BEAN CURRY WITH PEANUTS

Steps:

• Cut the green beans into bite-size pieces and set aside.
• In a large nonstick frying pan put the oil, the black/brown mustard seeds, the urad dal (dal means lentil in Hindi), cumin seeds and the dried red chilies (each chili broken into 3-4 pieces). These are the small dried chilies that you can buy at Indian spice stores, not the dried red chilies that you use in Mexican cooking.
• Heat the oil and spices over high heat, and cook until the mustard seeds have started popping and the dal is light brown (stir the spices with a spatula, or tilt the pan back and forth for even cooking of the spices).
• Add the green beans and cook them for a few minutes, flipping them with a spatula. The green beans taste great if they get a few brown spots, but that is not absolutely necessary.
• Stir in the asafoetida (also known as hing), the turmeric if you are using it, and the salt.
• Add the water, cover the frying pan with a lid, reduce the heat slightly, and cook until the green beans are just tender. (If needed, you may add more water to finish cooking the green beans.).
• Once the green beans are cooked, and the water has evaporated, remove the lid and stir in the roasted peanuts. Check for salt.
• Serve with rice.
• Variations: Green beans go well with sesame seeds. If desired, take 1-2 teaspoons of toasted sesame seeds and coarsely grind them. Add them to the green beans when you add the peanuts. You may reduce the amount of green beans and add one peeled and diced potato.

GREEN BEAN PORIYAL

Steps:

• Heat the vegetable oil in a large saucepan over medium-high heat. Add the mustard seeds, curry leaves, peanuts and chana dal; when the mustard seeds start to crackle and toast, add the green beans and saute until they are almost tender and bright green, about 4 minutes.
• Add the lime juice, jalapeno, cilantro and a pinch of salt; cook 1 more minute. Add the coconut and stir until warmed through. Discard the curry leaves. Taste and adjust the seasoning with salt. Serve hot or refrigerate and serve cold.