Spicy Coconut Green Beans
Chile paste and coconut milk give this twist on a classic green bean casserole a unique Thai flavor.
Servings: 6 people
Ingredients
- 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
Instructions
- 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.
- Add the garlic and ginger and cook 1 minute. Add the flour and cook 2 minutes until golden.
- Add the coconut milk and chile paste. Bring to a simmer to thicken.
- Remove from heat and stir in the green beans. Add the lime juice and stir to combine.
- Store in the fridge up to 2 days before cooking
- When ready to use, pour into a baking dish.
- Bake at 400 for about 30 minutes. Remove from oven, top with wontons, and serve.