Green Curry with White Beans
& Artichoke Hearts
ingredients:
•  3 Tbsp. sunflower oil
•  4 onions, sliced
•  1/2 or 2/3 (or 1 whole)
can green curry paste
•  3 cloves garlic, minced
•  2 t. fresh ginger, minced
•  2 cans coconut milk
•  8 kaffir lime leaves
how to prepare:
•  2 Tbsp. fish sauce
•  2 t.. sugar
•  2 cans white beans + 1 can black beans
•  large jar grilled artichoke hearts preserved
in oil (see p. 241 for details) drained
…………
•  rice OR rice noodles for 6
•  2 cups sugar snap peas
•  2 cups fresh Mung bean sprouts
•  fresh Thai basil & cilantro, washed, chopped
1. If you want rice, put it on now. If you're having noodles, proceed to step 2.
2. Heat 1 Tbsp. oil in a large pot over medium-low heat and gently sauté onions until soft. Then add a bit
more oil and the green curry paste and cook, stirring, for 2-3 minutes—after a minute add a bit of the coconut
cream from the top of the coconut milk tin—until fragrant. Add another Tbsp. of oil in middle of pot along
with garlic and ginger—gently heat until soft and fragrant. Add coconut milk, lime leaves, fish sauce, sugar,
white and black beans, artichoke hearts (cut in half) and sugar snap peas. Stir, then turn heat down to low.
3. Have bean sprouts and herbs ready, but if you're having noodles, now's the time to boil them up, following
package directions. When they're ready, drain them, add them to a bowl and stir in some of the green curry
sauce to keep them from sticking together. Cover bowl to keep noodles warm.
4. Remove green curry from heat and stir in bean sprouts.
5. Divide noodles or rice amongst serving bowls and then ladle green curry on top. Garnish with Thai basil
and cilantro.