Ingredients
2 tablespoons Butter
1 large Onion sliced
6 ounces sliced mushrooms
1 clove Garlic
2 tablespoons Grated Ginger
1 tablespoon Flour
1 can Coconut Milk
2 tablespoons thai chile paste (sambol)
1 Lime (juice)
1.5 pounds raw green beans
crispy wonton strips
Directions
1
Melt the butter in a large frying pan and add the onion. Cook about 15 minutes until browned and softened. Add the mushrooms and cook 3 minutes.
2
Add the garlic and ginger and cook 1 minute. Add the flour and cook 2 minutes until golden.
3
Add the coconut milk and chile paste. Bring to a simmer to thicken.
4
Remove from heat and stir in the green beans. Add the lime juice and stir to combine.
5
Seal in a FoodSaver® Vacuum bag Seal bags and freeze or store in the fridge.
6
When ready to use, thaw and pour into a baking dish.
7
Bake at 400 for about 30 minutes. Remove from oven, top with wontons, and serve.