Best 2 Jacks Thai Green Beans Recipes

**Discover a Culinary Journey to Thailand with Jack's Thai Green Beans**

Embark on a tantalizing culinary adventure with our collection of authentic Thai green bean recipes. Inspired by the vibrant street food markets of Thailand, these recipes capture the essence of Thai cuisine with their harmonious blend of sweet, sour, salty, and spicy flavors. From classic stir-fries to refreshing salads and hearty soups, our recipes showcase the versatility of Thai green beans, highlighting their unique texture and vibrant color. Whether you're a seasoned cook or a culinary novice, our detailed instructions and step-by-step guides will empower you to recreate these delectable dishes in your own kitchen. Get ready to tantalize your taste buds and immerse yourself in the vibrant flavors of Thailand with our curated selection of Thai green bean recipes.

Let's cook with our recipes!

THAI-STYLE GREEN BEANS

Thai-Style Green Beans image

Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.-Candy McMenamin, Lexington, South Carolina

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon creamy peanut butter
1/8 teaspoon crushed red pepper flakes
1 tablespoon chopped shallot
1 teaspoon minced fresh gingerroot
1 tablespoon canola oil
1/2 pound fresh green beans, trimmed
Optional: Minced fresh cilantro and chopped dry roasted peanuts

Steps:

In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.

Nutrition Facts : Calories 168 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

JACK'S THAI GREEN CURRY WITH COCONUT RICE

Jack's Thai Green Curry With Coconut Rice image

From 12 year old Jack on Australian Junior Masterchef. Please note he made is own curry paste and the recipe for that makes 1 cup but you will only need to use 1/2 cup for green curry with coconut rice.

Provided by ImPat

Categories Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

2 cups jasmine rice (400g rinsed and drained)
2 (400 ml) coconut milk (cans)
1/4 teaspoon salt
4 chilies (long green seeded chopped)
3 cm ginger (piece peeled finely grated)
2 lemongrass (stalks white part only finely chopped)
4 kaffir lime leaves (roughly chopped)
4 garlic cloves (finely chopped)
2 shallots (finely chopped)
1/4 cup Thai basil (finely chopped)
1 tablespoon peanut oil
1/4 teaspoon water
2 tablespoons water
1 tablespoon peanut oil
8 chicken thigh fillets (trimmed cut into 3cm pieces)
300 ml coconut cream
175 g green beans (trimmed halved)
4 kaffir lime leaves
1 tablespoon fish sauce
1 teaspoon caster sugar
coriander (sprigs to serve)
Thai basil (leaves to serve)
lime wedge (to serve)

Steps:

COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
The remaining curry paste will keep covered in the fridge for 7 days.

Tips:

For optimal flavor, use fresh green beans and ensure they are trimmed and cut into uniform pieces.
When stir-frying, maintain high heat and keep the green beans moving constantly to prevent sticking and ensure even cooking.
Adjust the amount of chili paste and fish sauce to suit your preferred level of spiciness and saltiness.
If using chicken or tofu, make sure it is cooked thoroughly before adding the green beans.
Serve the dish immediately with steamed rice or noodles for a complete meal.

Conclusion:

Jack's Thai Green Beans offers a delightful blend of flavors and textures that make it a popular Thai dish. With its vibrant green color, tender-crisp texture, and a combination of sweet, savory, and spicy notes, this dish is sure to satisfy your taste buds. Whether you choose to add chicken, tofu, or keep it vegetarian, this recipe delivers a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering. So, gather your ingredients, heat up your wok, and embark on a culinary journey to Thailand with this flavorful dish.