Ease of Preparation: Easy
Yield: Serves 4-6
Ingredients:
- 1 pound (454 g) green beans
- Salt
- 2 tablespoons (30 ml) grated palm sugar
- 4 cloves garlic, finely minced
- 1 lime, juice
- 1 tablespoon (15 ml) minced fresh ginger
- 1 red chili (such as Bird’s Eye), finely chopped
- ¼ cup (60 ml) peanut oil, plus more for searing
Garnish:
- Thai basil, torn
- Mint, torn
- Roasted peanuts, finely ground in a spice mill
Method:
In a pot of boiling salted water, blanch the green beans for 15-30 seconds until bright green.
Immediately transfer to an ice bath and set aside.
When chilled, drain and pat dry. Reserve.
In a jar, make the dressing by combining the garlic, palm sugar, ginger, lime juice, red chili, and peanut oil. Season with salt and shake well to emulsify. Reserve.
To Serve:
In a very hot cast iron pan, sear the green beans, dry, for 1 minute, until starting to char.
Drizzle with a bit of peanut oil and toss, continuing to sear, until the beans develop some nice dark charring.
When ready, transfer directly to a plate, drizzle with the dressing and garnish with Thai basil, mint, and roasted peanuts.
Serve immediately.