Indonesian Green Bean Curry with Rice

Thermomix recipe: Indonesian Green Bean Curry with Rice. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g jasmine rice
• 300 g water (for rice)
• 30 g coconut oil
• 100 g shallots, peeled and halved
• 3 cloves garlic, peeled
• 1-2 red chilies, deseeded (or 1 tsp sambal oelek), adjust to taste
• 15 g fresh ginger, peeled and sliced
• 15 g fresh galangal, peeled and sliced
• 1 lemongrass stalk, tough outer layers removed, roughly chopped
• 2 kaffir lime leaves
• 1 tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 400 ml full-fat coconut milk
• 200 ml vegetable stock or water
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp tamarind paste
• 1 tsp salt
• 400 g green beans, trimmed

Instructions

1. Place the jasmine rice into the simmering basket and rinse thoroughly under cold water. Transfer the washed rice to the Varoma dish, add 300 g water, and set aside.
2. Add shallots, garlic, red chilies, ginger, galangal, and lemongrass to the mixing bowl. Chop 5 sec / Speed 7. Scrape down the sides of the bowl.
3. Add coconut oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down the sides of the bowl.
4. Add turmeric powder, coriander powder, and cumin powder to the bowl. Cook 1 min / 120°C / Speed 1.
5. Add coconut milk, vegetable stock, kaffir lime leaves, palm sugar, tamarind paste, and salt to the bowl. Stir 10 sec / Speed 2.
6. Add the trimmed green beans to the mixing bowl. Place the Varoma dish with the rice on top of the mixing bowl. Cook 20 min / Varoma / Speed 2 / Reverse.
7. Pause the machine. Carefully remove the Varoma and stir the rice. Scrape down the sides and bottom of the mixing bowl to ensure even cooking of the curry. Check the tenderness of the green beans. If needed, add a splash more water or stock to the curry. Replace the Varoma.
8. Continue cooking for another 5 min / Varoma / Speed 2 / Reverse, or until the green beans are tender and the rice is cooked.
9. Carefully remove the Varoma. Remove the kaffir lime leaves from the curry. Stir the curry once more for 1 min / 90°C / Speed 1 / Reverse to ensure even distribution and prevent sticking.
10. Serve the Indonesian Green Bean Curry hot with the fluffy jasmine rice.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.