Recipe courtesy of Madhur Jaffrey
Show: Cooking Live
Episode: An Exotic Buffet
Total:
55 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Trim the beans and cut into 1-inch pieces. Peel the carrots and cut into 2-inch lengths, then cut each piece lengthwise into quarters and halve these.

Finely chop the green chilies. Peel the ginger and cut into paper-thin slices. Stack a few slices together at a time and cut them into minute dice. If using fresh galangal, peel and dice it in the same way. Peel and finely chop the garlic and shallots.

Set a wok over a high heat and swirl in the oil. When the oil is hot, put in the chilies, ginger, galangal, garlic, shallots, and curry (or bay) leaves. Stir and fry briefly until the spices start to brown.

Add the green beans, carrots, and salt. Stir and fry for 1 minute. Pour in 3/4 cup water and cover with a lid. Turn the heat to medium and cook for about 5 minutes or until the vegetables are just tender.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Baby Carrots

Recipe courtesy of Rachael Ray

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Herbed Green Beans and Carrots

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.