Main Course
Green Bean Curry with Tomato
About this dish
A humble, deeply savory Burmese-style green bean curry simmered with ripe tomatoes, garlic, and warming spices. Unlike wet Southeast Asian curries, this one is cooked low and slow until the tomatoes collapse into a thick, jammy sauce that clings to each bean—very much how home cooks in Myanmar's dry zone make use of a glut of market vegetables.
It is naturally vegan, gluten-free, and comes together in one pan with pantry-friendly ingredients.
Ingredients
UK and US measurements are both included for every recipe.
Fresh green beans
vegetable500 g
Imperial measurement: 1 lb
Ripe tomatoes, roughly chopped
vegetable400 g
Imperial measurement: 14 oz
Garlic, minced
vegetable4 cloves
Yellow onion, thinly sliced
vegetable1 medium
Ground turmeric
spice1 tsp
Cayenne pepper (or to taste)
spice1/2 tsp
Vegetable oil
fat2 tbsp
Salt
seasoning1 tsp
Water
liquid120 ml
Imperial measurement: 1/2 cup
Fresh cilantro, chopped (for garnish)
herb15 g
Imperial measurement: 1/4 cup
Method
Prep the aromatics and beans
PT8MTrim the ends of the green beans and cut them into 5 cm (2-inch) lengths. Mince the garlic, thinly slice the onion, and roughly chop the tomatoes.
Bloom the spices
PT4MHeat the vegetable oil in a wok or large skillet over medium heat. Add the garlic and onion and cook, stirring, until soft and fragrant, about 3 minutes. Add the turmeric and cayenne (if using) and stir for 30 seconds until the spices darken slightly.
Build the tomato base
PT7MAdd the chopped tomatoes and salt to the pan. Cook, mashing the tomatoes with the back of your spoon, until they break down into a thick, pulpy sauce, 6 to 8 minutes.
Simmer the beans
PT12MAdd the green beans and water. Stir to coat, bring to a gentle simmer, then cover and cook until the beans are tender but still hold their shape, 10 to 12 minutes. Stir occasionally to prevent sticking.
Finish and rest
PT5MUncover and cook for 2 more minutes if the sauce is watery, allowing the oil to separate slightly at the edges. Taste and adjust salt. Remove from heat and let rest for 5 minutes before garnishing with cilantro.
Equipment
- Wok or large skillet with lid
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Measuring spoons
Nutrition facts
Tips
- For a deeper, more traditional flavor, use a mix of ripe and slightly overripe tomatoes—their higher pectin content helps the sauce thicken without any added starch., Do not rush the tomato stage, letting the tomatoes cook down until the oil separates is the secret to a curry that tastes like it simmered for hours.
- If you prefer extra heat, slice a fresh green chili lengthwise and add it with the onions, or finish with a drizzle of chili oil.
Serving suggestions
- Serve hot with steamed jasmine rice or fragrant coconut rice.
- Pair with roti or naan to soak up the tomato gravy.
- Add a side of Burmese cucumber salad for a fresh contrast.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.