Reviewed: Jan. 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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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Dec. 12, 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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Reviewer:

jocelyn19

Reviewed: Jul. 14, 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.

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Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 7, 2008

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

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Reviewer:

flatscat

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Bacliff, Texas, USA

Reviewed: Jul. 23, 2008

Make more sauce next time

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Reviewer:

Jennifer

Reviewed: 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.

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