Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
String Bean Stir-Fry
15 minutes to assemble
6 minutes to cook
Total time: 21 minutes
6 minutes to cook
Total time: 21 minutes
Serves 4 as side dish
15 minutes to assemble
6 minutes to cook
Total time: 21 minutes
6 minutes to cook
Total time: 21 minutes
Serves 4 as side dish
A Taste of Thai Coconut Milk adds extra flavor and creaminess to these spicy green beans.
Ingredients
- 1 lb green beans
- 1 small chili pepper
- 1 lemon, for 1 teaspoon zest and 1 tablespoon juice
- 1 one inch piece of fresh ginger
- 1 tablespoon vegetable oil (canola or peanut)
- 1 cup Coconut Milk*
- *Store remaining coconut milk in a glass jar and refrigerate. Use in smoothies, soups, sauces or in cooking oatmeal.
Directions
- Trim the ends of the beans and cut into 1 inch pieces.
- Remove seeds from the chili pepper and dice. Discard seeds.
- Grate the zest (yellow part) from the lemon rind.
- Grate the ginger (for 1 tablespoon) discarding the stringy part that will come from grating it.
- Heat the oil in a skillet. Add the diced chili, ginger and lemon zest. Sauté for one minute.
- Add the Coconut Milk and bring to a boil.
- Add the green beans and toss to coat. Cook over medium high heat until crisp-tender, about five minutes. It is better to undercook this dish, to avoid soggy beans.
- When beans are almost cooked, add lemon juice. Finish cooking and serve warm.
In This Recipe
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