Don’t be frightened with the variety of the ingredients. Most of us we already have them in our pantry and since the procedure of this recipe is so simple then no need to be reserved. I beg you to try this and be blown away from the fragrances and flavours of it. Serve it as a daily family dish with Basmati rice or as a side dish for your next gathering of friends.
Have a look below at the full recipe and don’t forget that you can always print it.
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Kaffir Lime Coconut Runner Beans Curry
Servings: 6 People
Ingredients
- 1 Kg Runner Beans , tip cut-off and diagonally cut in half (you can replace with regular string beans or almost any other vegetable)
- 30-40 g dry Kaffir Lime’s Leaves
- 800 g Coconut Milk
- 1 cup dry Coconut Shaves , plus optionally more for garnishing
- ½ Cup Ginger , peeled and roughly chopped
- 2 large Yellow Onions , roughly chopped
- 30 ml Lime Juice
- 3 cloves Garlic
- 3 Green Chillies , roughly chopped
- 4 tsp Mustard Seeds white or Black or mix
- 4 tbsp dry Coriander , ground
- 1 tbsp Cumin Seeds , ground
- 1 tbsp Turmeric
- 3 tbsp EVOO , Extra Virgin Olive Oil
- Water
- 2 tbsp fresh Parsley or Coriander , for garnishing
- 1 ½ tsp Sea Salt
Instructions
- Place a medium pan on medium heat and once it heats up add the onions to be sweat. Sauté them for 5’, add the garlic and sauté for another minute. Remove from the heat and keep aside.
- For the paste we place into the bowl of a high-speed mixer the lime leaves, coconut shaves, ginger, the sautéed onions & garlic, lime juice, chillies, salt, along with the spices(mustard seeds, coriander, cumin, turmeric and work for couple of minutes to create a smooth thick paste.
- In the meantime, place a large pot filled with water on high heat along with the butter beans. Bring to a boil and simmer for 7’. Remove the beans from the pot while reserving most of the water. Half of the water will be used in making a basmati rice while the rest in the making of the curry.
- Back to the paste, in the same pot that the beans were cooked, add the oil on medium heat and when it heats-up add the curry paste and fry for 5’. Then add about 500ml of the reserved water to reduce the paste to a nice sauce. Start with less water and add more as you see fit. Pour the coconut milk, mix well and bring back the cooked beans cooking for two more minutes.
- Garnish with the parsley and optionally with more coconut shaves while serving with rice to absorb the curry sauce. Poppadums are also a nice to scoop some of the curry sauce.
