Herby Thai Green Curry Gigante Beans

AKA my favorite one-pot 20 minute chilly weather dinner.

Hey gang!

On the menu today we’ve got weeknight Thai green curry beans. They’re saucy, herby, citrusy, a little bit funky, and just all around BIG on flavor. But the best part is that they only use a handful of ingredients, one pot, and come together in less than 20 minutes.

The key to packing so much depth of flavor into the beans so quickly is by using curry paste because it’s got lime leaf, lemongrass, galangal, ginger, and tons of other great stuff in it that you can just can just scoop into your pan for instant flavor with no chopping needed.

This is my preferred brand of curry paste because it’s a product of Thailand and has no B.S. ingredients; it’s literally just spices and aromatics with no preservatives or anything. I firmly believe a that it and a can of coconut milk should be in every kitchen pantry at all times for quick, weeknight meals like this.

Below you’ll find the full written recipe along with the macros and a low-calorie version.

I hope you enjoy!

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Herby Thai Green Curry Gigante Beans
Servings: 4 Large Dinner Portions

Ingredients:
2 16 oz cans gigante or butter beans, drained & rinsed (800g after draining)
1 tbsp neutral oil (15ml)
1/2 can green curry paste*see note
2 1/2 cups full fat coconut milk (600ml)
1/4 cup brown sugar (50g)
3 tbsp fish sauce or vegan alternative (45ml)
Juice from 1/2 lemon, plus additional as needed
1 tsp diamond crystal kosher salt, plus additional as needed (3g)
1 packed cup Thai or regular basil (30g)
1 packed cup spinach (30g)
Garnishes of your choosing (cilantro, chopped chili peppers, and crushed peanuts are all delicious)

Instructions: