F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Green Bean Casserole with Red Curry and Peanuts
© Alexandra Rowley

Green Bean Casserole with Red Curry and Peanuts

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 8
  • MAKE-AHEAD
  • VEGETARIAN

Store-bought red curry paste and coconut milk put a Thai spin on this green-bean-and-mushroom holiday classic. For a vegetarian main dish, simply stir in cubes of tofu.

  1. 1 1/2 pounds haricots verts or thin green beans
  2. 2 tablespoons canola oil
  3. 1 pound shiitake mushrooms, stems discarded and caps sliced
  4. 2 shallots, thinly sliced crosswise
  5. 2 garlic cloves, thinly sliced
  6. One 14-ounce can unsweetened coconut milk
  7. 2 tablespoons Thai red curry paste
  8. 1 teaspoon cornstarch mixed with 1 tablespoon of water
  9. Kosher salt and freshly ground pepper
  10. 3/4 cup roasted peanuts, chopped
  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.
  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.
  3. In the same skillet, heat the remaining 1 tablespoon of oil. Add the shallots 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.
  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.
Make Ahead The recipe can be prepared through Step 3 and refrigerated overnight. Reheat the sauce before proceeding.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.