Take Back the Kitchen: Alma's Easy Green Bean Coconut Curry
We are in the throes of a frigid winter and what is more comforting than a nice steamy, bowl of soup? Better yet, a nice steamy bowl of Thai curry soup? Here's a simple recipe to use up your already cooked butternut squash. Freeze the leftovers for a nice treat later this winter as well. Enjoy!
Easy Green Bean Coconut Curry:
1 15 oz. can coconut milk
1/2 can water (about 8 oz.)
2 cups green beans, cut into 1 " pieces
2 cups cooked butternut squash, cubed
2 tbsp honey
1/2 -1 tbsp red curry paste (can get at most supermarkets and any Asian supermarket)
1 tbsp Thai fish sauce (can get at most supermarkets and any Asian supermarket)
1 cup cilantro leaves, loosely packed
In a soup pot, add the coconut milk, the water and the curry paste, starting with only 1/2 tbsp (you can add more if you want it spicier later).
Stir until all ingredients are well combined and boil until the sauce reduces a bit and is thickened to your liking, about 15 minutes.
Add in the fish sauce, the honey and stir.
Add in the green beans and cook until tender, about 10 more minutes.
Add in the squash so it is heated through, about 5 minutes but not much more so that it doesn't become too mushy.
Remove from heat, adjust sweetness and spiciness and serve over rice, quinoa or by itself.
Top with the chopped cilantro.
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