Minted Bean Curry Recipe
Ingredients
| Coriander/ cilantro | 6 | |
| 1 teaspoon dried | 2 , soaked | |
| Kaffir lime leaves | 6 , shredded | |
| 2 teaspoons palm or brown sugar | ||
| 3 cups/750 mL/1 1/4 pt water | ||
| Fish sauce | 3 Tablespoon | |
| Peanut oil | 2 Teaspoon | |
| Green chillies | 3 Small, shredded | |
| 5 cm/2 in piece fresh ginger, shredded | ||
| Thai green curry paste | 2 Teaspoon | |
| Aubergines | 220 Gram | |
| Green beans | 220 Gram, cut into pieces | |
| 440 g/14 oz canned tomatoes, drained and chopped | ||
| Tamarind concentrate | 2 Tablespoon | |
| 60 g/2 oz fresh mint leaves | ||
Directions
1. Place coriander (cilantro) roots, lemon grass, lime leaves, sugar, water and fish sauce in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes. Strain, discard solids and set stock aside.
2. Heat oil in a wok or large saucepan over a medium heat, add chillies (if using), ginger and curry paste and stir-fry for 2-3 minutes or until fragrant. Add eggplant (aubergines) and beans and stir to coat with spice mixture. Stir in reserved stock and simmer for 10 minutes or until vegetables are tender. Add tomatoes and tamarind and simmer for 3 minutes or until hot. Stir in mint.
2. Heat oil in a wok or large saucepan over a medium heat, add chillies (if using), ginger and curry paste and stir-fry for 2-3 minutes or until fragrant. Add eggplant (aubergines) and beans and stir to coat with spice mixture. Stir in reserved stock and simmer for 10 minutes or until vegetables are tender. Add tomatoes and tamarind and simmer for 3 minutes or until hot. Stir in mint.
Chef
