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Jack's Thai Green Beans

Jack's Thai Green Beans

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
msxkitty

msxkitty

HOT and spicy green beans! Yummy for people that like heat on the side. I think you could add a meat like shrimp or chicken to this to make it a main dish if you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

FrancesB
10

FrancesB

6/17/2008

I cooked the green beans a little longer (about 5 minutes) in the sauce to really soak up the Thai flavor. It's great side dish to serve over steamed rice and to go with grill fish or chicken.

Jennifer
3

Jennifer

7/23/2008

Make more sauce next time

ScottFamily
2

ScottFamily

1/2/2012

I didn't have a bird's eye chili or lemon grass, so I used this recipe as an inspiration, and it turned out really well. I am sure it would be great made as is too. I subbed lime juice for the lemon grass and I subbed homemade hot sauce for the chile. I didn't bother with the blender step, and I used organic green beans that I had frozen over the summer and since I had blanched them then, I skipped that step in the recipe and just put the frozen beans in the sauce after it had simmered down. The beans turned out a little more done than I would have liked, but they were still really good. I'm sure it would be even better made with fresh beans, but this is a nice and flexible recipe.

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