Green Bean Curry Recipe - Allrecipes.com
Green Bean Curry Recipe
  • READY IN 45 mins

Green Bean Curry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Apr 29, 2008

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.

 
Aug 17, 2008

I used this more for inspiration...so 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 - oh and a handful of dried apricots. Was sooo yummy...thanks for the headstart on my inspiration for dinner!

 
May 04, 2011

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 added a Tbsp of garam masala and some red pepper flakes to the spices. I also pre-cooked and sliced some chicken, and added them in with the green beans. It turned out great!

 
Oct 21, 2012

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 seconds :-(

 
Jun 09, 2014

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.

 
Apr 20, 2013

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 of72% less fat coconut milk.Next time I will try coconut oil instead of vegetable oil

 
Feb 04, 2013

Pretty tasty! I only had frozen green beans mixed with waxed beans and carrots, but the extra veggies only made this more delicious. I do like a sweet spicy curry so I added a tablespoon of brown sugar. The lime juice is amazing! I never knew that was what was missing in past curry recipes. I did adjust spices slightly to my preferences and used the whole can of coconut milk for extra sauce (and I thought it was grainy with only a 1/2 c). Next time I will add cube tofu.

 
Sep 05, 2012

leave out coconut milk--diluted the good curry flavors

 

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Nutrition

  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 74 mg
  • 3%

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

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