Chicken Curry with Rice and Green Beans

Ingredients: rice, 300 grams green beans, 1 onion, 1 tablespoon curry powder, 200 ml coconut milk, 100 ml chicken stock, 1 chicken breast,

Boil the rice according to the indication on the packaging. Boil 300 grams green beans until al dente. Bake in hot oil 1 finely chopped onion with 1 tablespoon curry powder until the onion is soft. Add 200 ml coconut milk and 100 ml chicken stock and let it boil briefly. Add 1 diced chicken breast and let the chicken breast be cooked in 20 minutes. Serve the chicken curry with the rice and beans. Enjoy!

Pasta with Minced Beef and Green Beans

Ingredients: pasta, salt, 1 onion, 1 garlic clove, thyme, 150 grams minced beef, 200 grams frozen green beans, 100 grams of diced ham, 200 ml sieved tomatoes, 1 stock cube, grated cheese,

Boil the macaroni in boiling water with salt according to the indication on the packaging. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme to taste. If the onion is soft add 150 grams minced beef. Cook this loose brown. Add 200 grams frozen green beans and 100 grams diced ham and stir brief. Add about 200 ml sieved tomatoes and 1 crumbled stock cube again. Bring to the boil briefly and then let it simmer on lower heat for about 10 minutes. Serve with pasta and sprinkle grated cheese on it. Enjoy!

Rice with Green Beans In Cocos Sauce

Ingredients: rice, 2 shallots, 1 garlic clove, 1 teaspoon chilli jam, shrimp paste, galangal, 250 grams green beans, 250 ml coconut milk, 1 tablespoon soy sauce,

Number of people: 2

Boil the rice according pack instructions. Bake in hot oil 2 finely chopped shallots, 1 finely chopped garlic clove, 1 teaspoon chilli jam, a little shrimp paste and galangal to taste at medium heat until the shallots are tender. Add 250 grams green beans and stir briefly. Add 250 ml coconut milk and 1 tablespoon soy sauce and let the beans gently cook in about 15 minutes or until done. The coconut milk will thicken an bit. Enjoy!

Rice with Green Beans and Cashew Nuts

Ingredients: rice, 200 grams green beans, 1 tablespoon sesame oil, 1 teaspoon chilli jam, ginger powder, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 3 spring onions, 75 grams cashew nuts,

Number of persons: 2

Boil the rice according pack instructions. Boil 200 grams green beans al dente. Drain and keep aside. Bake in 1 tablespoon sesame oil 1 teaspoon sambal and ginger powder briefly. Add the green beans and stir fry about 5 minutes. Add 1 tablespoon fish sauce and 1 tablespoon soy sauce and stir fry briefly. Add 3 sliced spring onions and 75 grams cashew nuts. Stir fry about 5 more minutes. Serve with rice. Enjoy!

Pasta with Beans, Peas and Chorizo

Ingredients: pasta, 150 grams green beans, 150 grams peas, 100 grams chorizo, 1 tablespoon pesto,

Number of persons: 2

Boil the pasta al dente in boiling water with a little salt. Blanche 150 grams green beans and 150 grams peas a few minutes in boiling water with salt and drain. Bake in a hot pan 100 grams sliced chorizo until crisp. Add the beans and peas and stir fry 5 minutes. Add 1 tablespoon of pesto and warm well. Serve with pasta. Enjoy!

Wraps with Green Beans and Mushrooms

Ingredients: 100 grams green beans, salt, 2 red onions, 400 grams mushrooms, parsley, 6 wraps, garlic sauce, 200 grams ham,

Number of persons: 3

Blanching 100 grams green beans in water with a little salt until al dente. Bake in hot oil 2 chopped red onions. Add the blanched beans and 400 grams sliced mushrooms. Stir fry until the mushrooms are soft. Add to taste a bit parsley. Heat meanwhile 6 wraps following pack instructions. Spread the wraps with garlic sauce and put on each wrap 2 slices of ham and beans mushroom mixture. Roll the wraps well and serve. Enjoy!

Green Beans with Tomato and Raw Ham

Ingredients: 300 grams green beans, salt, 2 shallots, 150 grams raw ham, 2 tomatoes, 100 ml chicken stock,

Number of persons: 3

Boil the beans in about 8 minutes al dente in water with a little salt. Bake 2 chopped shallots until soft. Add 150 grams of raw ham cut in strips and stir 2 minutes with the shallots. Add 2 diced tomatoes and 100 ml chicken stock. Let it simmer gently for about 10 minutes. Add the beans and warm another 2 minutes. Serve the beans with baked potatoes. Enjoy!

Stew of beans

Ingredients: 500 grams beef, 1 carrot, 2 onions, 1 tablespoon mustard, 3 tablespoons apple spread, 500 ml stock, 300 grams beans,

Number of persons: 3

Bake 600 gram diced beef brown in hot butter. Add 1 sliced carrot and 2 chopped onions and fry until the onions have softened. Add 1 tablespoon mustard, 3 tablespoons apple spread and 500 ml stock. Bring to the boil, while stirring. Lower the heat and let simmer for about 2 hours. Add 300 grams of beans and let it cook for another half an hour. Serve with baked potato slices. Enjoy!

Thai Red Curry with Green Beans and Tofu

Taylor loves his curry. It seems like it’s a complicated thing to make, but really, it’s one of the simplest things we cook. Just be sure to taste as you go… depending on what brand of curry paste you get, it can either be mild or very spicy. Add as much or as little as your mouth can take. The curry paste we used was super spicy, we left out the thai chilies altogether (actually that was because we couldn’t find them), but the curry was almost too spicy as is.

Also, Kaffir lime leaves aren’t something we’ve found at any normal grocery store, or anywhere for that matter (short of buying a Kaffir lime tree!). We just used the juice of one lime.

Thai Red Curry with Green Beans and Tofu

Makes 4-6 servings. Recipe from this book.

INGREDIENTS
2 1/2 cups unsweetened coconut milk
1-2 tablespoon Thai red curry paste
3 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
3 1/4 cups button mushrooms
1 cup green beans, trimmed
6 ounces firm tofu, rinsed,drained,and cut into 3/4 inch cubes
4 kaffir lime leaves, torn
2-4 fresh hot red chilies or Thai chiles, chopped (amount to taste)
fresh cilantro leaves

DIRECTIONS
If you like softer green beans, steam them in the microwave for 2-4 minutes, more if you like them really soft. They don’t cook much at all in the curry itself, so I’d highly recommend pre-cooking them for a bit.

Heat approximately 1/3 of the coconut milk in a large pan. When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well. Add the cleaned mushrooms and cook 1 minute.

Pour in the rest of the coconut milk and bring to a boil. Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes. Add the kaffir lime leaves and hot chillies. Garnish with cilantro before serving. Serve with hot cooked rice, if desired.

This was almost like our go-to red curry recipe, but without the red curry. And honestly, it was a few days ago that we made it, and I really don’t remember it much. It wasn’t bad, but obviously wasn’t out of this world. Searing the tofu gives it a nice color and near-crispy outside, and the sauce is, well, coconut-y. What else did you expect?

Obviously, some dishes on this blog garner more dialogue. This one, not so much. Doesn’t mean it’s not worth a try. On to the recipe!

Seared Tofu with with Green Beans and Asian Coconut Sauce

Makes 4 servings. Recipe from Epicurious.

INGREDIENTS
1 (14- to 16-oz) package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews

DIRECTIONS
Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.

Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.

Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.