By Ruth Chipps, MS, RDN, CD, Communcations Director for Jackson In Action
March is National Nutrition Month and the focus this year is on celebrating flavors from cultures around the world. Harvest of the Month can be seen on WEAU-TV (NBC) during the newscast with Registered Dietitian Nutritionist Ruthie Chipps.
National Nutrition Month® is an annual campaign created by the Academy of Nutrition and Dietetics. During the month of March, everyone is invited to learn about making informed food choices and developing healthful eating and physical activity habits. Learn More Here
Thai Red Curry Green Beans
Green beans is the focus this month with a flavorful Asian twist, pairing French green beans with Thai curry sauce.
Thai Red Curry Green Beans
Ingredients
Fresh green beans, 2 to 3 cups, chopped into 3 to 4 inch sized pieces
2 tsp dark sesame oil or other oil
2 cloves of garlic finely chopped
3-4 tbsp (3 tbsp) red curry paste2 tsp soy sauce
1 tsp lemon or lime juice
3 tbsp water or broth
1.5 tsp sugar (or maple syrup) - optionalGarnishes:
2 Tbsp. crushed peanuts 2 Tbsp. minced fresh cilantro (optional)
Optional: 4 oz. firm tofu
Instructions:
Optional step (blanch): Bring a large pot of water to a boil. Blanch the green beans for 2 minutes, drain and keep aside. If using thinner beans like French green beans, blanch for 1 minute.
Heat oil in a large skillet over medium low heat.
Add garlic and cook until translucent (about 2 minutes).
Add the red curry paste. Mix and cook until fragrant (1 minute).
Add the soy sauce, lemon or lime juice, water and maple syrup. stir well. Increase heat to medium. Cook for a minute.
Add the green beans and toss to coat. Cover and cook for 3 to 6 minutes or until tender to preference.
The beans can also be garnished with crushed peanuts or almonds and cilantro.
Serve hot with rice or noodles or cooked grains of choice.
To make this a meal, add some baked tofu when you add the beans.Enjoy!
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes, blogs & videos. She is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.Lahmayer.com