|Panang-style green bean cashew cream curry|
with basmati rice.
I also had a bag of green beans fresh from the garden the other day that needed to be used while they were still fresh. They had great flavor but, maybe thanks to a recent dryish spell, were a bit stringy.
Hmm. If I were using a flank steak or brisket, I would probably cut it short across the grain to minimize the stringiness. Why not do green beans the same way? That'll work!
I quickly broke off the ends, pulled off such strings as I quickly could, then assembled the beans in bunches of 10 or so and, whack whack whack, chopped them into 1/2-inch pieces, about the size of ... mmm ... chickpeas? Blanched them just until firm-tender, drained and set aside.
Then I chopped and browned a sweet onion, lots of garlic and fresh ginger and a bit of green pepper, S&P and dried red-pepper flakes. When the veggies were good and brown, I put in a little chopped fresh tomato, the green beans, and about 1/2 cup of the cashew cream and a dab of Thai red-curry paste. Set to simmer while jasmine rice steamed, I thinned it occasionally with a little more cashew cream, trying to keep the consistency thick.
When the rice was done, I checked seasoning on the curry, gave it a shot of fresh lime juice and served. It was good. Very good. The short-slice treatment completely abolished the beans' stringy texture while retaining their good fresh flavor, and the cashew cream tasted like, well, cream. Definitely worth a repeat, either with cashew cream or the more standard coconut milk.