Long Beans in Coconut Milk |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | 10 minutes | 7 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound long beans | 1 tbsp oil | 2 stems lemongrass, sliced |
| 1-inch piece galangal, sliced into thin sticks | 1 large red chili, seeded and chopped | 1-1/4 cups thin coconut milk |
| chili "flowers" to garnish | ||
| 1 | Top and tail the beans and cut into 2-inch pieces. |
| 2 | Heat the oil in a wok and stir-fry the lemongrass, galangal, and chili for 1 minute. Add the coconut milk and bring to a boil. Boil for 3 minutes. |
| 3 | Stir in the beans, reduce the heat, and simmer for 6 minutes. Garnish with chili "flowers" and serve immediately. |