Thai Green Butter Bean Curry

A really easy Thai green curry made with shallots, garlic, ginger, lemongrass, cumin, fresh coriander, and coconut milk. I had to hold off on the chili and put it on top instead so the kids could eat it. The creamy butter beans work really well, especially with lots of crunchy greens.
Ingredients
For the Green Curry:
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 stalk lemongrass, finely chopped
- 1 teaspoon ground cumin
- 1/4 cup fresh coriander, chopped
- 1 can (15 oz) coconut milk
- 1 can (15 oz) butter beans, drained and rinsed
- 2 carrots, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- 1 red chili, sliced (optional, for garnish)
For the Greens:
- 2 cups pok choy, chopped
- 2 cups spinach, chopped
For Serving:
- Cooked rice or rice noodles
Instructions
Step 1: Prepare the Green Curry
- Heat olive oil in a large pot over medium heat.
- Add the shallots, garlic, ginger, and lemongrass. Sauté for 3-5 minutes until fragrant and softened.
- Stir in the ground cumin and chopped fresh coriander, and cook for another 1-2 minutes.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the butter beans, carrots, and mushrooms. Cook for 10-15 minutes until the vegetables are tender.
- Stir in the soy sauce or tamari and season with salt and pepper to taste.
Step 2: Prepare the Greens
- While the curry is simmering, lightly steam the pok choy and spinach until just wilted. This can be done in a steamer or by adding them to a pan with a splash of water and cooking over medium heat for 2-3 minutes.
Step 3: Serve
- Serve the green curry over cooked rice or rice noodles.
- Arrange the steamed pok choy and spinach on the side.
- Garnish with sliced red chili (optional) for those who like a bit of heat.
- Enjoy this nutritious and delicious family-friendly meal!
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