Vegetarian Green Coconut Currywith Jasmine Rice

Ingredients4 Ounces Chinese Long Beans2 Cloves Garlic2 Tablespoons Cashews1 1-Inch Piece Ginger1 Bunch Cilantro1 Lime1 Yellow Onion1 Scallion1 Sweet Potato¾ Cup Jasmine Rice2 Tablespoons Green Curry Paste1 14-Ounce Can Unsweetened Coconut Milk2 Teaspoons Soy Sauce

Makes 2 ServingsAbout 600 Calories Per Serving

Recipe #360www.blueapron.com

Thai green curry is often

referred to as ‘sweet curry,’ but

don’t be fooled! It’s just as spicy

and complex as other curries.

“Sweet” refers to the beautiful,

pale color the dish gets from

coconut milk and a blend of

green chilies. This recipe also

uses a unique tropical vegetable,

the Chinese long bean, for a

satisfying, exotic crunch.

Finish & plate your dish:Toast the cashews:

Add the vegetables:Cook the aromatics:

Cook the rice:Prepare the ingredients:Wash and dry the fresh produce. Cut the long beans into 2-inch pieces. Peel and mince the garlic and ginger. Roughly chop the cashews. Slice the scallions on an angle, separating the whitebottoms and green tops. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of lime zest. Cut the lime into quarters. Peel and thinly slice the onion. Peel and small dice the sweet potato.

In a medium pot, heat 2 teaspoons of oil on medium until hot. Add the garlic, ginger and white parts of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add as much of the green curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the curry is toasted and aromatic.

While the vegetables cook, heat a small, dry pan over medium until hot. Add the chopped cashews and toast for 1 to 2 minutes, or until lightly browned and fragrant. Transfer the toasted cashews to a small bowl.

In a small pot, combine the rice, a big pinch of salt and 1¼ cups of water. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 11 to 13 minutes, or until the liquid is absorbed. Remove from heat and fluff the finished rice with a fork. Set aside in a warm place.

Add another teaspoon of oil, the onion and the sweet potato; season with salt. Cook, stirring frequently, 4 to 6 minutes, or until the onion has softened. Stir in the coconut milk, lime zest, soy sauce and 1½ cups of water. Cook, stirring occasionaly, 8 to 10 minutes, or until the sweet potato is cooked through and tender when pierced with a knife.

Add the long beans to the pot of curry and cook 1 to 3 minutes, or until the beans are tender, but still slightly firm to the bite. Remove from heat and stir in the juice of 2 lime wedges. To plate your dish, divide the rice and vegetable curry between 2 bowls. Garnish with the toasted cashews, cilantro leaves, green parts of the scallion and the remaining lime wedges.

Instructions

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