Green Bean Curry

Green Bean Curry

ABoston 18

"I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish. "
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45 m servings 104 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.



Wow! The taste of Asia! Thanks for the great recipe. We didn't have the curry leaves and I used only about 1 teaspoon of the lime juice but it smelled and tasted just like we were back in Asia.

I used this more for I don't know if I have a right to rate it. I added chicken for the carnavore hubby and some shredded coconut and the whole can of c.milk to make more sauce ...

Like everyone else, I didn't have exactly the right ingredients, but it is a good basic recipe that you can do a lot with! I didn't have serrano peppers, curry leaves or fenugreek seeds, but ad...

Enjoyed trying this nice side dish! I didn't have access to curry leaves or fenugreek seeds, but otherwise made as written. Flavorful and delicious. Thanks for sharing your recipe with AR.

I loved it! I doubled the recipe.I chopped up the frozen green beans from my garden last fall into tiny tiny pieces.I chopped chicken breast into tiny tiny pieces added it.Put in a 400 ml can o...

We loved this one ... perfect over brown basmati rice for a vegetarian entree ... I just wish I had increased the recipe ... as written it was just enough for my husband and I for dinner - no se...

leave out coconut milk--diluted the good curry flavors

I liked it a lot too but would recommend cutting the green beans in bite size pieces and adding some chicken or pork. I didn't have the curry leaves or fenugreek seeds, but wouldn't mind trying...

Loved this recipe. Had to look up a few substitutions since I didn't have curry leaves but did have kafir leaves (which worked great). Also, didn't have enough beans for the recipe so added so...