Runner Bean and Coconut Milk Curry with Crispy Shallots

Ingredients

• 700 g runner beans, strings removed, sliced on the diagonal into 4cm pieces
• 400 ml coconut milk
• 200 ml vegetable stock
• 4 shallots, 2 finely sliced into rings, 2 roughly chopped
• 4 garlic cloves, roughly chopped
• 3 cm fresh ginger, peeled and grated
• 2 lemongrass stalks, outer leaves removed, finely sliced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp dried chilli flakes
• 2 tbsp tamari or light soy sauceuse tamari to keep this gluten-free
• 1 lime, juiced
• 4 tbsp vegetable oil
• 15 g fresh coriander, roughly torn (optional)
• 300 g jasmine rice, cooked to serve

Contains: cereals gluten, milk, nuts, soya.

Method

1. Pour 3 tablespoons of the oil into a small saucepan over a medium heat. Once shimmering, add the sliced shallot rings and fry, stirring frequently, for 8–10 minutes until deep golden and crisp. Lift out with a slotted spoon onto kitchen paper, season with a pinch of salt and set aside.About 10 min
2. In a large wide pan or wok, heat the remaining 1 tablespoon of oil over a medium heat. Add the chopped shallots, garlic, ginger and lemongrass and cook, stirring, for 4 minutes until softened and fragrant.About 4 min
3. Stir in the turmeric, ground coriander and chilli flakes and cook for 1 minute, pressing the spices into the base of the pan.About 1 min
4. Pour in the coconut milk and vegetable stock, stir to combine and bring to a gentle simmer.About 3 min
5. Add the runner beans, stir to coat in the sauce, and simmer uncovered for 10–12 minutes until the beans are just tender but still hold a slight bite. Stir occasionally.About 12 min
6. Remove from the heat. Stir in the tamari and lime juice, then taste and adjust seasoning. The sauce should be fragrant and lightly coating — if it feels thin, simmer for another 2 minutes.About 2 min
7. Serve over jasmine rice, topped with the crispy shallots and torn fresh coriander if using.