Thai Green Coconut Curry with Sweet Potato, Green Beans &  Jasmine Rice

Thai Green Coconut Curry

with Sweet Potato, Green Beans & Jasmine Rice

40 MIN
2 Servings
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From the Test Kitchen

In this incredibly satisfying, Thai-inspired dish, we’re making a green coconut curry with sweet potato and crisp, late-summer green beans. Green curry paste—made with ground green chile peppers, herbs and spices—provides amazing layers of flavor and heat. It pairs perfectly with creamy coconut milk, fresh lime juice and a little zest. And to soak up the dish’s flavors, we’re serving fragrant jasmine rice right on top, to stir into the rich broth, along with cilantro and chopped cashews.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Thai Green Coconut Curry with Sweet Potato, Green Beans &  Jasmine Rice
Title
  • 1¾ cups Unsweetened Coconut Milk
  • ¾ cup Jasmine Rice
  • 4 oz Green Beans
  • 2 cloves Garlic
  • 1 Lime
  • 1 Yellow Onion
  • 1 Sweet Potato
  • 1 bunch Cilantro
  • 3 Tbsps Cashews
  • 2 Tbsps Green Curry Paste
  • 1 1-Inch Piece Ginger
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Peel and thinly slice the onion. Peel and medium dice the sweet potato. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Trim off and discard the stem ends of the green beans; halve crosswise. Pick the cilantro leaves off the stems; discard the stems.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1¼ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Start the curry:
3 Start the curry:

While the rice cooks, in a large pot, heat 2 teaspoons of oil on medium until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the curry paste is toasted and fragrant.

Add the vegetables & make the broth:
4 Add the vegetables & make the broth:

Add the onion and sweet potato to the pot; season with salt. (If the pot seems dry, add 1 teaspoon of oil.) Cook, stirring frequently, 4 to 6 minutes, or until the onion has softened. Stir in the lime zest, coconut milk (shaking the can before opening) and ¾ cup of water. Simmer, stirring occasionally, 6 to 8 minutes, or until the sweet potato is tender when pierced with a fork.

Toast the cashews:
5 Toast the cashews:

While the curry simmers, heat a small, dry pan on medium until hot. Add the cashews and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a small bowl.

Finish the curry & serve your dish:
6 Finish the curry & serve your dish:

Add the green beans to the pot of curry. Simmer 1 to 3 minutes, or until the green beans are slightly tender. Remove from heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the finished curry between 2 bowls; top with the cooked rice. Garnish with the toasted cashews, cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Peel and thinly slice the onion. Peel and medium dice the sweet potato. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Trim off and discard the stem ends of the green beans; halve crosswise. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1¼ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Start the curry:
3 Start the curry:

While the rice cooks, in a large pot, heat 2 teaspoons of oil on medium until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the curry paste is toasted and fragrant.

4 Add the vegetables & make the broth:

Add the onion and sweet potato to the pot; season with salt. (If the pot seems dry, add 1 teaspoon of oil.) Cook, stirring frequently, 4 to 6 minutes, or until the onion has softened. Stir in the lime zest, coconut milk (shaking the can before opening) and ¾ cup of water. Simmer, stirring occasionally, 6 to 8 minutes, or until the sweet potato is tender when pierced with a fork.

Add the vegetables & make the broth:
Toast the cashews:
5 Toast the cashews:

While the curry simmers, heat a small, dry pan on medium until hot. Add the cashews and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a small bowl.

6 Finish the curry & serve your dish:

Add the green beans to the pot of curry. Simmer 1 to 3 minutes, or until the green beans are slightly tender. Remove from heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the finished curry between 2 bowls; top with the cooked rice. Garnish with the toasted cashews, cilantro and remaining lime wedges. Enjoy!

Finish the curry & serve your dish:
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