Friday, April 25, 2014

Easy Thai Green Beans

Tired of preparing green beans the same old way?  Then look no further!  I am constantly trying to change things up in our house so that meals don't become boring.  Plus, It is also fun for me to prepare different things!  I discovered Maesri's chili paste with sweet basil leaves in the international section of our Whole Foods a year or so ago and couldn't pass it up.  Now I make sure that I have a jar on hand at all times.  It is a blend of red chilli, garlic, basil leaves, Kaffir lime, salt, sugar, etc., and it really has wonderful flavor.  The paste is a tad on the spicy side but if you enjoy Thai food then it should not be an issue!  I love fresh green beans but since they are not in season as of yet, I went with the old standby in my freezer.  They turned out just as good and I didn't even thaw them out first!  









Easy Thai Green Beans

3 to 4 Tbsp. of extra virgin olive oil
1 large onion, halved and sliced thinly
2 Tbsp. of Maesri chili paste with sweet basil leaves
2 red or yellow bell peppers, sliced
6 cloves of garlic, chopped
1 lb. bag of frozen green beans
Himalayan salt
fresh ground pepper

Directions:
Heat the oil over medium in a Dutch oven.  Add the sliced onion, a pinch of salt, and saute until the onions begin to brown.   Next, add the bell peppers and saute for a few minutes.  Add the chili paste and cook for a few minutes.  Stir in the garlic.  After a minute (when the garlic is fragrant), add the green beans and stir so that they are coated in the mixture.  Cover the pot, turn the heat to low, and let the beans cook for 10-15 minutes, until they are at your desired level of doneness.  Season the beans with salt and pepper (if needed).  Serve as a main dish over some fluffy rice or as a simple side dish! Enjoy!

Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking

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