"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." — msxkitty
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bird's eye chile, seeded and minced
minced lemon grass
green onions, chopped
1 1/2 cups
fresh green beans, trimmed and halved
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.
This was ok but I really didn't care for the taste.
Make more sauce next time
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Jack's Thai Green Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 87
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