Curried Plum and Green Bean Stir-Fry
A vibrant stir-fry combining crisp green beans and sweet plums in a creamy coconut curry sauce, served over brown rice and topped with crunchy cashews. This unique fusion dish balances sweet, spicy, and savory flavors.
Ingredients
- •1 cup long-grain brown rice
- •¾ teaspoon salt (preferably kosher), divided
- •1 tablespoon vegetable oil
- •4 whole scallions
- •1 whole hot red chile
- •1 tablespoon chopped ginger
- •1 tablespoon curry powder
- •¼ teaspoon freshly ground black pepper
- •4 cups trimmed, halved green beans
- •3 whole plums
- •½ whole red bell pepper
- •½ cup reduced-fat coconut milk
- •½ cup unsalted roasted cashews
- •½ cup roasted cashews
Cooking Instructions
- 1.
In a small saucepan, bring rice, 1/4 teaspoon salt and 1 1/4 cups water to a boil. Reduce heat to low; cover; simmer until rice is tender and absorbs the water, 30 to 35 minutes. Turn off heat; leave covered. In a large skillet, heat oil over medium-high heat. Cook scallion whites, chile, ginger, curry, black pepper and remaining 1/2 teaspoon salt, stirring, 2 minutes. Add 1/2 cup water and green beans; cook, stirring, until beans turn bright green, about 2 minutes. Add plums, bell pepper and coconut milk; cook and stir until colors are bright and sauce is thick, 3 to 5 minutes. Stir in cashews. Divide plum-green bean mixture among 4 plates. Serve with rice; sprinkle with scallion greens before serving.
45 min
