Spicy Coconut Green Beans

This post has been sponsored by FoodSaver®

Juggling all of your recipes while preparing a big holiday dinner can be really tough. Having some of your dishes prepared ahead of time and ready to just pop into the oven can be such a great time saver.

I have been working with FoodSaver® to come up with some great do-ahead meals you can seal in the FoodSaver® FM5000 2-in-1 Food Preservation System, freeze, and then on the day of just open, cook, and serve. One of the great features about this system is that it can keep your food fresh up to 5x longer (compared to ordinary storage methods). This allows you to be prepared ahead of time this holiday season.

I came up with these green beans because they really hold their integrity sealed up in the bag and still taste crunchy and fresh when you serve them. Instead of a classic green bean dish, I was inspired by Thai flavors and used chile paste and coconut milk to put a unique spin on the holiday classic. For a topping I used fried wontons instead of the traditional fried onions or potatoes.
Cook the onions and mushrooms first, then add the coconut milk and chile paste. Remove from heat and stir in the green beans. Then seal it up in the vacuum bag seal bags and pop it into the freezer! After defrosting the green beans, open the bag and pour them into the baking dish. Bake and serve with the fried wontons. This has somewhat similar flavors to a thai coconut soup or even a penang curry. It’s such an awesome twist on a green bean casserole. It's a great mashup of classic and modern so that everyone at your table will love it!

Spicy Coconut Green Beans

  • 2 tablespoons Butter
  • 1 large Onion sliced
  • 6 ounces sliced mushrooms
  • 1 clove Garlic
  • 2 tablespoons Grated Ginger
  • 1 tablespoon Flour
  • 1 can Coconut Milk
  • 2 tablespoons thai chile paste (sambol)
  • 1 Lime (juice)
  • 1.5 pounds raw green beans
  • crispy wonton strips


  1. Melt the butter in a large frying pan and add the onion. Cook about 15 minutes until browned and softened. Add the mushrooms and cook 3 minutes.
  2. Add the garlic and ginger and cook 1 minute. Add the flour and cook 2 minutes until golden.
  3. Add the coconut milk and chile paste. Bring to a simmer to thicken.
  4. Remove from heat and stir in the green beans. Add the lime juice and stir to combine.
  5. Seal in a FoodSaver® Vacuum bag Seal bags and freeze or store in the fridge.
  6. When ready to use, thaw and pour into a baking dish.
  7. Bake at 400 for about 30 minutes. Remove from oven, top with wontons, and serve.