Page title and description
- 200g French beans, trimmed
- 200g sugar snap peas, trimmed
- 1 tbsp olive oil
- 2 garlic cloves, minced
- zest of 1 lemon, finely chopped
- 1 tsp paprika
- 125ml coconut milk
- 2 tbsp fish sauce
- 1 tsp muscovado sugar
Prep time: 5 min
Cooking time: 10 min
Step 1Blanch the beans and peas in boiling salted water for 2 minutes or until they turn bright green. Drain and rinse under running cold water. Set aside.
Step 2In a wok or a large frying pan heat the olive oil over a medium to high heat and add the garlic, lemon zest and paprika. Stir-fry for 1 minute before adding the coconut milk, 125ml water, fish sauce and muscovado sugar.
Step 3Reduce the heat and simmer for 5 minutes, stirring to make sure the sugar dissolves. Add the beans and peas and cook for a further minute. Spoon into a serving bowl.