A Thanksgiving dinner with a twist... that's what I did last year... I like to spice up holiday meals with a different sauce or side dish. The coconut milk sauce is usually served with fish and shrimp, but I think it adds a dash of spice to the tradition and it is a great combination to go with any vegetable dish... including green beans!
This is my entry to the last day of the "Giving Thanks" celebration over at Kelli's blog. Thank you Kelli for hosting this wonderful event.
Green beans with basil and almonds
Adapted from Taste of home
1 pound fresh green beans
1/4 cup water
2 to 3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
1-1/2 teaspoons minced fresh rosemary
1-1/2 teaspoons minced fresh basil
2 oz sliced almonds
Salt to taste
Place beans and water in a saucepan. Bring to a boil; cook, uncovered, for 7 minutes or until crisp-tender. Drain; add the remaining ingredients. Cover and cook for 4 minutes or until vegetables are tender.
Coconut milk sauce
1 cup coconut milk
1 teaspoon chopped garlic
2 tablespoons onion, finely chopped
1/2 teaspoon curry powder or saffron
1 tablespoon extra-virgin olive oil
1/4 teaspoon red pepper flakes
Salt to taste
Heat the oil in a saucepan over medium heat, sauté garlic and onion until garlic is fragrant. Stir in coconut milk, curry powder, red pepper flakes. Bring to boil, reduce heat and simmer for 5 minutes. Serve with vegetables or fish.