Jack's Thai Green Beans Recipe - Allrecipes.com
Jack's Thai Green Beans Recipe
  • READY IN 40 mins

Jack's Thai Green Beans

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

Most Helpful Critical Review
Nov 07, 2008

This was ok but I really didn't care for the taste.

Jul 23, 2008

Make more sauce next time

Jan 02, 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.

Jul 15, 2009

I was low on fish sauce so this only got maybe half of what is asked for. I pureed the sauce, used slightly more than half a cup of coconut milk, and tasted. One seeded pepper didn't do much for me. I kept adding peppers, seeds and all, ended up with 10 peppers. Dd said do 8 next time.

Jul 16, 2014

Turned out really great. The wife loved it. I think next time I'll serve it on rice. Also, I topped it with some crushed peanuts.

Dec 16, 2010

A nice easy side veggie dish with a bit of flavor. I couldn't find a fresh bird's eye chile, so I chopped up a couple dried chile peppers. Still very tasty, but I'd probably put more in next time since I like more spice.


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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