Beans with ginger and coconut milk
A tasty side dish of beans with ginger, chilli and coconut milk from Australian Women's Weekly.
- 25 mins cooking
- Serves 6
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Ingredients
Beans with ginger and coconut milk
- 500 gram green beans
- 1 tablespoon oil
- 2 stems fresh lemon grass, finely chopped
- 2 tablespoon grated fresh ginger
- 1 fresh red chilli, chopped
- 1 cup (250ml) coconut milk
- 4 cup (350g) shredded cabbage
Method
Beans with ginger and coconut milk
- 1Cut beans into 5cm lengths. Heat oil in wok, cook lemon grass, ginger and chilli until oil begins to bubble.
- 2Stir in coconut milk and beans, bring to boil; simmer, uncovered, for about 3 minutes or until beans are just tender. Serve bean mixture over cabbage.
