Red Curry Green Beans

This was a non-traditional addition to our holiday table this year, and it was delicious.

• 1 1/2 pounds  green beans
• 2 tablespoons canola oil
• 1 pound mushrooms sliced
• 1 onion, diced
• 2 garlic cloves, thinly sliced
• One 14-ounce can unsweetened coconut milk
• 2 tablespoons Thai red curry paste
• 1 teaspoon cornstarch mixed with 1 tablespoon of water
• Kosher salt and freshly ground pepper
• 3/4 cup roasted peanuts, chopped

Step 1    

Preheat the oven to 350°. In a large pot of boiling salted water, cook the beans until tender, about 4 minutes. Drain very well on paper towels.

Step 2    

In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the mushrooms and cook over moderate heat, turning once, until browned, about 6 minutes. Transfer to a plate.

Step 3    

In the same skillet, heat the remaining 1 tablespoon of oil. Add the onions and cook over moderate heat until lightly browned, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Whisk in the coconut milk, red curry paste and the cornstarch mixture until smooth. Add the sauce to the skillet and cook over moderate heat, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.

Step 4    

In a large bowl, toss the green beans with the mushrooms. Add the sauce and toss to coat thoroughly. Transfer the beans to a shallow 3 quart ceramic baking dish and sprinkle the peanuts over the top. Bake for about 15 minutes, until heated through and the peanuts are lightly golden.