Green Beans with Coconut Milk (Sambal goreng buncis)

Locale: Indonesia

Source: James Oseland, Cradle of Flavor [p. 216]

Serves: 4

Ingredients

• 2 tbs peanut oil
• 4 shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• 1-to-4 fresh Holland chiles (or other)
• 1-inch galangal, peeled and bruised until juicy
• 2 daun salam leaves
• 1 lb green beans, stemmed and cut diagonal in 1-inch pieces
• 1 medium-sized tomato, cored and cut into 10 wedges
• 2/3 c coconut milk
• 2/3 c water
• 1 tsp palm sugar (or brown sugar)
• 0.5 tsp kosher salt

Steps

1. Heat oil medium-low. Saute shallots, garlic, chiles, galangal, and daun salam, 5-7 minutes, until limp and slightly golden.

2. Add green beans and tomatoes. Stir and saute 2 minutes. Add coconut milk, water, sugar, and salt, and bring to gentle boil. Reduce heat to medium-low, cover, and cook at a gentle simmer, stirring occasionally until fork tender, 15-20 minutes. The beans should be soft and only slightly crunchy. Taste for salt.

Notes

Log

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