Green Curry With Edamame

This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.

Green Curry with Edamame

Makes four servings
Prep time: 10 minutes
Cook time: 15 minutes


  • 1 tbs. extra-virgin olive oil
  • 1 tbs. green-curry paste, plus more to taste
  • 1 14.5-oz. can coconut milk
  • 4 cloves garlic, chopped
  • 2 tbs. chopped fresh gingerroot
  • 2 tbs. brown sugar or sucanat
  • 1 tbs. tamari
  • 1 medium red bell pepper, sliced
  • 2 1/2 cups green beans, trimmed and sliced
  • 12 oz. frozen shelled edamame, thawed
  • 1/2 cup fresh basil


  1. In a large skillet, heat oil over medium-high heat. Fry curry paste in the oil for one to two minutes, stirring frequently, until fragrant.
  2. Whisk in the coconut milk, garlic, gingerroot, sweetener, and tamari, and bring to a simmer.
  3. Add the pepper and green beans to the pan and bring to a boil. Reduce the heat to medium and stir until the vegetables start to soften, about three minutes.
  4. Add the edamame and cook for about eight minutes, stirring occasionally, until the sauce thickens.
  5. Garnish with fresh basil and serve over cooked quinoa or rice.

is a Minneapolis-based recipe developer and cookbook author.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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