RED GREEN BEAN CURRY

When I was very young, the stoplights in the city were different than today.  Back then they were only red and green, with no yellow light in between.  Instead of yellow, when the green was changing to red, the red would come on with the green, letting drivers know it was about to be red only.

 In the grocery store you can get a “stoplight” package of one each - red, yellow and green pepper. The three colours together remind you of the stoplight and are really very appealing to the eye.

Okay, great, but what does that have to do with the price of tea in China?   Well, I was thinking about the “stoplight” package and the old traffic lights after I made a Thai red curry recently. 

My BW loves those very wide green beans, the ones called Kentucky wonder or Italian beans.  I decided to try a curry with them, and use a red- curry paste base. The first preparation was good enough for seconds and then I thought about adding tofu to boost the protein.

What follows is a great curry, featuring green beans in a red sauce; a red, green bean curry.  It’s not surreal; it’s surprisingly special in a simple, straightforward way.

Red Green Bean Curry                         serves 4

Ingredients:

1- Pound (500g) green beans

1- 13 ounce (400ml) can of coconut milk

1- Tablespoon bottled red curry paste

1 or 2 red chilies, chopped (optional, red paste may be spicy enough)

½ teaspoon paprika

2 tablespoons fish sauce

2 teaspoons brown sugar

½ teaspoon of grated lime rind, the green part only

½ cup small button mushrooms (optional)

4 ounces (125g) firm tofu, drained and diced

1 tablespoon oil, such as light olive or safflower, or your personal choice

3 scallions (green onions) sliced thinly

½ cup (125ml) coriander leaves, minced

Method:

• Cut the beans into about 2-inch (5-cm pieces)
• Pour the coconut milk into a medium saucepan. Turn heat to high.
• Add the red curry paste, fish sauce, brown sugar, grated lime rind, paprika and chilies (if using)
• Combine thoroughly and then add the beans and bring just to the boil
• While pot is heating,  fry the tofu in the oil on all sides
• When beans come to the boil, lower heat to a simmer and add the browned tofu.
• Stir the pot and add the mushrooms if using.
• Simmer the pot for 5 minutes then taste- check beans for doneness.
• When beans are tender to your taste, they are ready to serve.

The curry should have a warm, reddish colour. I didn’t, but you could fry the raw beans in oil and then add to the coconut milk.

You could skip the mushrooms and tofu and this will still remain a lovely green bean dish.  But, if you have them, use them.

So, if you’re bored with green beans but still have plenty in your freezer, stop and go try this preparation, it will revive your interest in them.

LET'S EAT MORE VEGETABLES!

We are trying to eat more vegetables at my house, but of course they have to taste good. We love Chinese food and stir-fries are always popular. Recently I have been cooking southern Indian dishes, and decided to fuse some left-over coconut milk into a traditional Chinese stir fry. It was well liked by all who ate it. I think you will like it too.

Curry Stir Fry

2 teaspoons coconut oil, or light olive oil
1 small onion, diced
1 small red bell pepper, diced
1 cup halved or sliced mushrooms
1 bag of frozen broccoli, cauliflower and carrots
1 cup of sugar snap peas
Dash of oriental sesame oil
2 teaspoons cornstarch and 2 tablespoons water

Sauce

½ cup, or more, coconut milk
Splash of soy sauce (2 tablespoons)
½ teaspoon of curry powder
1 ½ tablespoon of brown sugar, or molasses

Blanche the broccoli, cauliflower, and carrots until they are crisp-tender. Rinse in ice-water, then drain. Combine curry sauce. Heat skillet, add oil, fry onions and bell pepper 2-3 minutes. Add mushrooms and stir one minute. Add blanched vegetables, snap peas and mix. Stir in sauce, simmer a minute. Stir cornstarch into cold water and add to skillet. Stir 10 seconds. Add sesame oil, mix. Serve with steamed rice or noodles. Serves 2-4 persons.