Thai Coconut-Lime Beans and Jasmine Rice

Ingredients

• 3/4 cup Jasmine rice
• 1 1/2 cups Water
• 1 cup Coconut milk (unsweetened)
• 10 oz Green beans (or string beans), trimmed
• 1 large Lime
• 2 cloves Garlic
• 1 tsp Ginger, fresh
• 1 tbsp Soy sauce (or tamari)
• 1 tsp Brown sugar (optional, to balance)(optional)
• 1/4 tsp Red pepper flakes (or Thai chili), gentle heat(optional)
• 1/4 tsp Salt(optional)
• 1 tsp Vegetable oil

Instructions

1. 1

   Rinse the jasmine rice. In a small pot, combine rice and water, bring to a boil, then reduce to a low simmer, cover, and cook until tender (about 15 minutes).

2. 2

   While the rice cooks, trim the green beans. Zest and juice the lime. Mince the garlic and grate the ginger.

3. 3

   In a skillet over medium heat, warm the vegetable oil. Add garlic and ginger and cook for 30–60 seconds until fragrant.

4. 4

   Add green beans, coconut milk, lime juice, lime zest, soy sauce, and (if using) brown sugar and red pepper flakes. Simmer gently until the beans are tender, about 12–15 minutes.

5. 5

   Taste and adjust with a pinch of salt if needed. Serve the coconut-lime beans over the jasmine rice.