Lemongrass butter beans

Name: Lemongrass butter beans
Cook time: 20 min
Yield: 4

with carrot som tum and coconut rice

Ready in around 20 mins

RECIPE FACT:

Traditionally som tum is made with green papaya and is pounded using a pestle and mortar.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Place the butter beans into a sieve, rinse under cool running water and drain well. Cut the ends off the green beans and cut in half.
2. TO PREPARE THE SOM TUM SALAD:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the green beans, season with salt and cook for 2-3 mins. Remove from the pan into a salad bowl. Just before serving add the sliced green cabbage and carrot noodles to the bowl. Pour in the lime dressing, toasted peanuts and shallots and toss to combine.
3. TO HEAT THE COCONUT RICE:

Microwave option (preferred): Open the bag of steamed coconut rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins until hot. Pan method: Open the bag of steamed coconut rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
4. TO COOK THE LEMONGRASS BUTTER BEANS:

Wipe out the pan and place over a medium heat with a drizzle of oil. Once hot add the butter beans, season with salt and cook for 1-2 mins. Add the lemongrass paste with another drizzle of oil and cook for 30-60 secs.
TO SERVE:

Spoon coconut rice and som tum salad into bowls. Top with lemongrass butter beans and drizzle with peanut dressing. Mix together to eat.