Thai Green Bean Curry with Pineapple and Sweet Potatoes

• 1 Tbs. vegetable oil
• 3 large shallots ( 1/2 cup)
• 1 1/2 Tbs. red curry paste
• 3 cloves garlic, minced (1 Tbs.)
• 2 tsp. minced fresh ginger
• 1 8-oz. can pineapple chunks, juice reserved
• 2 medium sweet potatoes, peeled and cut into 1-inch chunks (2 1/2 cups)
• 3/4 lb. green beans
• 3/4 cup light coconut milk
• Basil or cilantro leaves, for garnish

1. Heat oil in medium saucepan over medium heat.
2. Add shallots, and saute 5 minutes.
3. Add curry paste, garlic, and ginger, and saute 30 seconds, or until fragrant.
4. Add 2 1/2 cups water and reserved pineapple juice.
5. Cover, and simmer 10 minutes.
6. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.
7. Blend mixture in saucepan with immersion blender or in blender or food processor until smooth.
8. Return to saucepan, add remaining 1 1/2 cups sweet potatoes, and bring to a boil.
9. Cover, and simmer 5 minutes.
10. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender.
11. Garnish with basil, and serve.

vegetable oil, shallots, red curry, garlic, fresh ginger, pineapple, sweet potatoes, green beans, light coconut milk, basil

Taken from www.vegetariantimes.com/recipe/thai-green-bean-curry-with-pineapple-and-sweet-potatoes/ (may not work)