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“A lovely and different presentation for those green beans that ought to be rolling in from our gardens shortly. I especially love freshly picked Romano beans in this dish. From Taste of Thai - thank you, thank you, thank you!”

Ingredients Nutrition


  1. Trim the ends of the beans and cut into 1 inch pieces.
  2. Remove seeds from the chili pepper and dice. Discard seeds.
  3. Zest the lemon.
  4. Grate the ginger, discarding the stringy part that will come from grating it.
  5. Heat the oil in a skillet. Add the diced chili, ginger and lemon zest. Sauté for one minute.
  6. Add the coconut milk and bring to a boil.
  7. Add the green beans and toss to coat. Cook over medium high heat until crisp-tender, about five minutes. It is better to undercook this dish, to avoid soggy beans.
  8. When beans are almost cooked, add 2 tablespoons lemon juice. Finish cooking and serve warm.

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