Best 7 Green Bean Curry Recipes

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Green bean curry, a classic dish from Southeast Asia, is a delectable blend of flavors and textures that can tantalize your taste buds. This dish combines tender green beans, a creamy and flavorful curry sauce, and a variety of aromatic spices to create a delectable and satisfying meal. Whether you prefer a mild or spicy curry, there are countless variations of this dish to suit your palate. Dive into the diverse culinary world of green bean curry and discover the perfect recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEAN CURRY



Green Bean Curry image

I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish.

Provided by AlliePeacock

Categories     Side Dish     Vegetables     Green Beans

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, sliced
1 serrano peppers, thinly sliced
1 clove garlic, crushed
5 fresh curry leaves
1 tablespoon curry powder
½ teaspoon fenugreek seeds
¼ teaspoon ground turmeric
salt to taste
1 pound fresh green beans, trimmed
½ cup coconut milk
2 tablespoons lime juice

Steps:

  • Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 11.2 g, Fat 6.6 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 9.6 mg, Sugar 2.8 g

THAI TOFU AND GREEN BEAN RED CURRY



Thai Tofu and Green Bean Red Curry image

This is a versatile recipe, where other vegetables or even other meats, such as chicken, could be substituted. If using meat in the recipe, do allow longer simmering time until the meat is cooked through. Shrimp do not need a long cooking time however, and only need to cook until they turn pink and curl. Overcooking them would make them tough. But tofu is best in this recipe, as it absorbs the flavor of the curry paste, and also is very healthy. Recipe by Judy Bastyra. Posted by request.

Provided by PalatablePastime

Categories     Curries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups unsweetened coconut milk
1 -2 tablespoon Thai red curry paste
3 tablespoons fish sauce
2 teaspoons palm sugar or 2 teaspoons 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 2 -4 Thai chiles, chopped (amount to taste)
fresh cilantro leaves (coriander)

Steps:

  • 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.

CHICKEN AND GREEN BEAN COCONUT CURRY



Chicken and Green Bean Coconut Curry image

Categories     Chicken     Vegetable     Dinner     Coconut     Curry     Green Bean     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 serves

Number Of Ingredients 9

2 tablespoons tamarind (not concentrate) from a pliable block
1/2 cup boiling-hot water
2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
27 fresh curry leaves*
6 (3-inch-long) dried hot Indian red chiles
6 chicken breast halves with skin and bones (5 lb total)
2 teaspoons salt
3 tablespoons vegetable oil

Steps:

  • Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes. Mash tamarind with a fork until pulp is dissolved, then pour tamarind mixture through a fine-mesh sieve into a small bowl, pressing hard on solids to extract as much liquid as possible. Discard solids.
  • Heat a dry 10-inch heavy skillet (preferably cast-iron) over moderately low heat until hot, about 2 minutes, then toast coriander and cumin seeds, stirring constantly, 2 minutes. Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes. Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes. Transfer to a plate and cool completely, then finely grind in grinder.
  • Pat chicken dry and sprinkle with 1 teaspoon salt. Heat 2 tablespoons oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 8 minutes per batch. Transfer to a plate.
  • Pour off all but 2 tablespoons fat from pot, then cook onions over moderate heat, stirring occasionally, until edges are golden, 5 to 8 minutes. Reduce heat to moderately low, then add ground-spice mixture, garlic, turmeric, and remaining teaspoon salt and cook, stirring frequently (to prevent scorching), about 3 minutes. Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute. Add chicken, skin sides up, in 1 layer (chicken will not be completely covered with liquid) and simmer, covered, until chicken is just cooked through, about 15 minutes.
  • While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain well.
  • When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone. Put chicken in a deep serving dish and keep warm, covered with foil. Add green beans to coconut sauce and simmer until just tender, about 1 minute.
  • While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds. Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds. Pour hot oil mixture over coconut sauce and beans, then stir to combine. Season with salt, then spoon sauce and beans around chicken. Discard whole chiles if desired.

COD AND GREEN BEAN CURRY



Cod and Green Bean Curry image

A friend was kind enough to show me this recipe some 15 years back, and I still use it frequently. It's not like the other cod curries on this site--it's lighter, and well worth a try. Especially when the vegetables are in season. Spice to your liking. Serve on top of basmati or white rice.

Provided by CHEFFERNAN

Categories     Seafood     Fish

Time 1h20m

Yield 4

Number Of Ingredients 10

4 plum (Roma) tomatoes, sliced
½ pound green beans, trimmed and cut into bite-sized pieces
1 white onion, sliced
2 cloves garlic, minced
1 tablespoon olive oil, or more as needed
salt and ground black pepper to taste
2 tablespoons water, or more as needed
2 teaspoons curry powder
2 teaspoons ground ginger
1 ½ (6 ounce) cod fillets

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine tomatoes, green beans, onion, and garlic in a large glass baking dish. Toss with olive oil to coat; season with salt and pepper.
  • Bake in the preheated oven, stirring occasionally, until edges of onion are slightly charred and green beans start to look dry, about 40 minutes. In the meantime, mix water, curry powder, and ginger together.
  • Remove dish and stir the vegetables; stir in curry mixture. Increase oven temperature to 450 degrees F (230 degrees C).
  • Lay cod over the bottom of the dish and coat with vegetables. Continue baking until fish is opaque, 25 to 30 minutes depending on thickness.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 10.8 g, Cholesterol 23.4 mg, Fat 4.2 g, Fiber 3.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 93 mg, Sugar 3.7 g

SPICY EGGPLANT AND GREEN BEAN CURRY



Spicy Eggplant and Green Bean Curry image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Eggplant     Green Bean     Potluck     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 11

5 tablespoons vegetable oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 (14- to 16-ounce) eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon grated lime peel
1 teaspoon Thai green curry paste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

Steps:

  • Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
  • Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

ACHINGYA THOREN (KERALA STYLE GREEN BEAN CURRY)



Achingya Thoren (Kerala Style Green Bean Curry) image

This recipe is from Kerala region of India. A thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves.

Provided by Member 610488

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

15 fresh curry leaves or 4 bay leaves
3/4 cup coconut (finely shredded dried unsweetened)
1 1/4 teaspoons ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 garlic cloves, peeled and minced
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon raw rice
2 whole dried hot red chiles, stemmed
3/4 lb green beans, trimmed and sliced crosswise into 1/4 inch pieces
1 teaspoon salt

Steps:

  • Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.
  • Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.
  • Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.
  • When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.
  • Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
  • Do not eat curry or bay leaves - remove as you find them.

SPICY EGGPLANT AND GREEN BEAN CURRY



Spicy Eggplant and Green Bean Curry image

A recipe I love based on one from the March 2007 issue of Bon Appetit magazine, in the Readers' Quick Recipes section, attributed to Nick Vidargas of Sacramento, California. The intro states, "This fresh and sophisticated dish would be a delicious vegetarian entree for two -- just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket."

Provided by mersaydees

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

5 tablespoons vegetable oil, divided
4 garlic cloves, chopped
1 tablespoon choppped peeled fresh ginger
1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces)
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon lime zest
1 teaspoon thai green curry paste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons of fresh mint, chopped

Steps:

  • In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
  • Add eggplant and green beans. cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
  • In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
  • Add coconut milk; bring to boil, whisking until smooth.
  • Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
  • Season with salt.
  • Toss in onions, cilantro, and mint.

Nutrition Facts : Calories 317.4, Fat 29.5, SaturatedFat 13, Sodium 16.9, Carbohydrate 14.4, Fiber 6, Sugar 4.9, Protein 3.9

Tips:

  • For a richer flavor, use coconut milk instead of water.
  • Add a tablespoon of peanut butter for a creamy, nutty flavor.
  • To make it spicier, add a teaspoon of red chili powder or cayenne pepper.
  • If you don't have curry powder, you can use a combination of cumin, coriander, and turmeric.
  • Serve over rice or quinoa for a complete meal.

Conclusion:

Green bean curry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is a great way to use up leftover vegetables, and it can be easily customized to your taste. With its vibrant green color and flavorful sauce, green bean curry is sure to be a hit with the whole family.

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