Asian kitchen… with a lot of curries and of course coconut milk… yummy. This time I liked to try a curry with another, for my cooking unusual, sort of vegetable. To find out which ones are in season I took a look around the colourful vegetable markets to get a better idea. It became green beans. For some reason I just eat them in restaurants; I never tried cooking them at home. The preparation was very easy and since green beans mean nothing strength in the Asian kitchen, the curry turned out fresh and delicious. For meat lovers you can use some chicken, like I did, but as well without it tastes perfectly.
INGREDIENTS for 4 servings
- 600 g fresh green beans trimmed and snapped into bite sized pieces
- 1 vegetable broth
- Salt & pepper
- 1 tsp. hot curry
- 1 tsp. curry
- 1 tsp. turmeric
- 1 tsp. chili powder
- 500 g organic chicken breast
- 300 g white quinoa
- 200 ml coconut milk
- A handful sliced almond seeds
- Natural yoghurt
- Place green beans into a large pot and cover with water. Cook them until they start to soften about 10-15 minutes. Drain water.
- Meanwhile place the quinoa into a pot with water and vegetable broth – bring it to boil (1 cup of quinoa = 2 cups of water). Reduce the heat and let it simmer until the water is absorbed (approximately 10 to 15 minutes). Let the quinoa rest until it`s cooled.
- Cut the chicken breast up into bite size pieces.
- Heat the oil in a large pan and add the chicken until its well done.
- Then, add green beans, a tsp of salt & pepper, hot curry, curry and turmeric and cook all together for 2 more minutes.
- Meanwhile, roast the almonds for a few minutes in a different pan (beware that they do not burn).
- Add the roasted almonds to the pot and gradually pour the coconut milk. Cook all together for 10 more minutes.
Serve the quinoa with the curry on top and on side the natural yoghurt.
Cheers with sunbeams.