Runner Beans and Raspberries has been the accidental theme of my blog for the month of August, and it seems to set to continue with the next dish where the runner beans are infused with spices before being drenched in coconut milk.
This Chilli Coconut Runner Beans Curry recipe has Tamil Nadu, South Indian influences. If you like Thai food, then you will like this as its very reminisce of Thai Green Curry.
Chilli Coconut Runner Beans Curry
Serves 3 with rice
2 teaspoons sunflower oil or other vegetable oil
1 teaspoon black or brown mustard seeds
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
2 red chillies, minced
400g- 450g runner beans, topped and tailed, then sliced lengthways in half
1 x 400ml coconut milk
Salt to taste
Fresh coriander to garnish
Heat the oil in a large pan. As soon as it begins to shimmer, add the mustard seeds and cook until they begin to pop. Then quickly stir in the garlic, ginger, chillies and dry fry for a couple of minutes. Then add in the sliced runner beans, and stir well to coat. Cook this gently on low heat for a few good mixtures for the water to come out of the runner beans and to cook down, when relatively soft, stir in the coconut milk and simmer until the beans are proper tender. Season with salt to taste and garnish wish fresh coriander if you so wish. Adapted from Reza Mahammad 'Rice, Spice and all things nice'.