Supercharge Your Thanksgiving: Green Beans Curry

A turkey dish is a must in the Thanksgiving menu, and so are the cranberry sauce, green beans, sweet potatoes and pumpkin pie. But the recipes can be a little different every year so you can spice up the Thanksgiving dinner for your guests and yourself.

My suggestion for today is to change the green beans dish a little. Lie. It will not be a little bit, you will have to introduce a different flavor to your table. Red curry. Adds another culture to your table, and introduces you to world of spiciness. The cilantro will be used to give color to the dish and as well the unique flavor it provides. Your green beans will be so flavorful, alive and with a new identity.

Green Beans Curry


  • Green beans
  • 1/4 – 1/2 cup red curry paste
  • 1 medium onion, chopped
  • 3-4 garlic cloves, minced
  • 1 cup tomato pasta sauce
  • 2 tablespoons live oil
  • 1/4 cup chicken stock
  • Cilantro, a bunch
  • Salt
  • Black pepper


Wash the green beans and cut the ends. Rinse them again, and place them in a strainer. Take care of the cilantro as well by washing it to remove any residue. Chop it finely and place it in a small bowl.

In a small bowl, mix the chicken stock, tomato sauce with the curry paste until reaches an homogeneous state. At this point you can add any additional seasonings you deem suitable (turmeric, chilli, paprika for example).

Add the olive oil, onions and the garlic into a pot. Turn on the heat, and regulated it to medium. Let the onions and garlic golden up a little, and add the curry paste mixture.

Add the green beans and black pepper to the pot. Cook for around 15-20 minutes. Turn off the heat, and add the chopped cilandro on top of the curry. Enjoy it.

Until next time, Hungry People.

Featured Photo: Medical Medium


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