Serves 2–4

This recipe goes well with grilled steak, especially if the beans have been soaked in an Asian marinade. They also complement seared tuna exceedingly well. Or try tossing them into a salad.

Curried Green Beans

2 tablespoons vegetable oil

2 tablespoons Red Curry Paste (see recipes in Chapter 1)

6 cups chicken or vegetable both

1 pound green beans, trimmed Steamed rice

  1. In a large saucepan, heat the vegetable oil over medium-high heat.
  2. Add the curry paste and stir-fry for 1 minute.
  3. Stir in the broth until well combined with the paste. Add the green beans and bring to a low boil. Cook for 15 to 20 minutes to reduce the liquid.
  4. Reduce the heat to maintain a hard simmer and continue cooking until the beans are very well done.
  5. Serve the beans over steamed rice, ladling the sauce over the top.