Adam Liaw's green bean curry
This classic of Sri Lankan cuisine is a fantastic dish that can be made in minutes as an ever-faithful component of curry rice.
Ingredients
2 tbsp vegetable oil
½ tsp black mustard seeds
1 cinnamon stick
1 tsp ground turmeric
1 tsp ground cumin
15-20 fresh curry leaves
4 large green chillies, sliced
400g green beans, tails removed and cut into 2cm pieces
1 tsp salt
125ml coconut cream
lime wedges, to serve
½ cup roughly chopped coriander leaves and stems
Method
1. Heat a medium saucepan over medium heat and add the oil, mustard seeds and cinnamon stick. Fry for about a minute until the mustard seeds are popping, then add the turmeric, cumin and curry leaves.
2.Stir well and cook for about a minute, then add the green chillies, stir and cook for a further minute.
3. Add the green beans and salt and fry for about a minute, then add the coconut cream and about ½ cup of water. Cover and simmer for about 10 minutes until the beans are tender. Squeeze in some lime juice to taste and serve scattered with coriander.
Also try: Adam Liaw's Sri Lankan chicken curry
Adam's tip You can serve these curries with rice or buy frozen roti from South Asian grocers. I often order extra breads when buying Indian or Sri Lankan takeaway and freeze them to have with homemade meals.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
