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2
1
6
3 tablespoons
2
2
2
700 g
225 ml |
cloves garlic, chopped
stalk lemon grass, chopped
shallots, chopped
vegetable oil
strips lime zest
fresh red chilies, cored, seeded and
finely chopped
spring onions, thickly sliced diagonally
green beans, cut into 4 cm lengths
coconut milk
salt |
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Method :
Put garlic, lemon grass and
shallots in a blender. Add 2 tablespoons water and mix to
a paste. In a large frying pan, heat oil
over medium high heat. Add spice paste from blender and
fry, stirring, for 5 minutes until paste is lightly browned. Add lime zest, chilies and spring
onions. Stir for a further minute then add
beans and coconut milk. Pour in 225 ml water. Bring to the boil. Lower heat, cover and simmer
gently for about 20 minutes until beans are tender. Add salt to taste.
Serves 4-6 as a side dish.
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