Thai Steamed Green Garden With Coconut Peanut Sauce Recipes

SAUCY STOVETOP THAI GREEN BEANS

Steps:

• Place a large skillet over medium heat. Add in 1/2 tablespoon sesame oil and garlic, saute for 30 seconds or until garlic is fragrant. Immediately add in green beans; stir frequently until beans are slightly golden brown, about 5-8 minutes.
• While the beans are cooking, make the sauce: In a medium bowl, add soy sauce, sesame oil, peanut butter, ginger, vinegar, red pepper flakes and water. Stir to combine.
• One green beans are cooked and slightly golden and al dente, reduce heat to low and pour sauce over the beans. Stir to coat the beans, then cover and simmer for a few minutes to allow the beans to continue cooking.
• Taste and add salt, if necessary. Garnish with sliced green onion, sesame seeds and a tablespoon or two of cashews.

THE BEST THAI PEANUT SAUCE

Steps:

• In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

THAI STEAMED GREEN GARDEN WITH COCONUT-PEANUT SAUCE

Steps:

• Prepare the sauce according to the recipe. Leave it at room temperature or heat until just warm if desired; set aside until needed.
• In a wide skillet or stir-fry pan, combine the broccoli florets and green beans with just enough water to keep the bottom of the pan moist.
• If using the lemongrass, bruise each section by creating long slits with a sharp knife. Lay them over the vegetables in the pan. Cover and steam until the broccoli and beans are just beginning to turn bright green, 5 to 7 minutes.
• Add the zucchini, bell pepper, scallions, and tofu. Give the mixture a good stir, cover, and continue to steam until the vegetables are all tender-crisp, another 2 to 3 minutes. Season lightly with salt.
• Serve at once with or over hot cooked rice. Pass the sauce in a spouted cup so everyone can use as much as they like.
• This one-dish meal can be finished without much further ado. When I'm in a rush, I like this with rice-stick noodles; with a little more time to spare, it's delicious with brown basmati or forbidden black rice (a medium-size, nutty variety that's actually more purple than black). Either way, complete the meal with a platter of yellow cherry or grape tomatoes, chunks of mango and/or canned or fresh pineapple, and baby corn.
• Calories: 440
• Total Fat: 23g
• Protein: 25g
• Carbohydrates: 35g
• Fiber: 23g
• Sodium: 880mg

THAI VEGETABLES IN GREEN CURRY

Steps:

• Heat vegetable oil in a large dutch oven over medium heat. Stir in onion and curry paste until fragrant and onions begin to soften, about 3 minutes. Add coconut milk and water; bring to a boil. Reduce heat and simmer, uncovered, until liquid begins to thicken, about 5 minutes.
• Mix in sweet potato and cook until softened, about 6 minutes more. Add eggplant, Thai chile peppers, and kaffir lime leaves. Cook and stir until vegetables are very tender, about 10 minutes.
• Stir in lime juice, fish sauce, brown sugar, and lime zest. Mix thoroughly to combine and heat through, about 5 minutes more. Sprinkle with cilantro and Thai basil.

VEGETABLE THAI GREEN CURRY

Steps:

• Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
• Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
• Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
• Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.