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Curry-Spiced Green Beans

Updated: Jul 11, 2022

I'll admit that I'm kind of a purist when it comes to vegetables. Most of the time I prefer them simply roasted or grilled with olive oil, salt, and pepper. Maybe a squeeze of lemon. But sometimes you need to mix it up -- add a little flare to keep veggies interesting or to make a meal more exciting. That's how I came upon these really easy to make but fun spin on roasted green beans (Also, if you've never roasted green beans, you're really missing out!).

These green beans would go well with a simply grilled chicken breast or steak, but also are a great match with my ahi tuna tartare or chicken lettuce wraps. They make for a wonderful side if you're having a dinner party because you can prep everything ahead of time and throw them in the oven right before you're ready to eat. They only take 5 minutes in the oven which means you can roast them while meat is resting or while everyone is getting themselves situated to sit down to eat.

Five ingredients, including the green beans, and you have a fun spin on an otherwise traditional side. Using the red curry paste, these are not at all spicy and have just a slight hint of curry. They are not overwhelming at all. I haven't tried it yet, but I bet these flavors would also be delicious on broccoli, cauliflower, and brussel sprouts!

Curry-Spiced Green Beans
(Makes ~ 4 servings)
Curry-Spiced Green Beans
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  • 1.5 lbs. green beans, trimmed

  • 2 TB red curry paste

  • 1 tsp. minced garlic

  • 3 tsp. honey

  • 1.5 TB sesame oil


  1. Preheat oven to 450°

  2. In a pot large enough to hold all of the green beans, blanch or steam the green beans for 2 minutes. Immediately submerge them in an ice bath to stop the cooking process. Allow them to sit in the cold water for 5 minutes then drain in a colander.

  3. In a large bowl, whisk together the curry paste, garlic, honey, and sesame oil.

  4. With a clean kitchen towel or paper towels, pat dry the green means, making sure they are as dry as possible (otherwise the seasoning will not stick to it).

  5. Put the green beans in the bowl with the seasoning and toss to coat entirely.

  6. On a sheet pan, spread out green beans in a single layer.*

  7. Roast for 5 minutes until green beans are slightly blistered but not mushy.

  8. Transfer to a serving dish, making sure to scrape out all of the extra seasoning on the pan into the dish. Sprinkle with a pinch of kosher salt and enjoy!

*Recipe notes + Variations*

*Make sure your sheet pan is large enough to spread the green beans in a single layer and avoiding crowding. If they are too close together, they will continue to steam instead of roast. If you're doubling the recipe, you likely will have to use 2 sheet pans.

Kick up the spice a notch with a squirt of sriracha or red pepper flakes in the seasoning mixture.

Red curry paste is NOT spicy. It is different than red Thai chili paste.

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