Ingredients
4
4 servings
- •2 cloves garlic, minced
- •1 bird's eye chile, seeded and minced
- •1 tablespoon minced lemon grass
- •1 tablespoon fish sauce
- •½ cup coconut milk
- •1 tablespoon peanut oil
- •1 bunch green onions, chopped
- •1 ½ cups fresh green beans, trimmed and halved
Instructions
- Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
- Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 121
- Carbohydrate: 9g
- Fat: 10g
- Fiber: 3g
- Protein: 3g
- Sugar: 2g
Related Recipes
Country Green Beans
Steamed Fresh Green Beans with Garlic Dill Hollandaise Sauce
'Chinese Buffet' Green Beans
Thai-Inspired Beef Fried Rice
Fried Green Beans
Thai Peanut Chicken Chili
Chinese Peppered Green Beans
Easy Garden Green Beans
Deluxe Garlic Green Beans
Chinese Green Beans
Green Beans with a Kick
