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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
2 cloves garlic, minced |
1 bird's eye chile, seeded and minced |
1 tablespoon minced lemon grass |
1 tablespoon fish sauce |
1/2 cup coconut milk |
1 tablespoon peanut oil |
1 bunch green onions, chopped |
1 1/2 cups fresh green beans, trimmed and halved |
Directions:
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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