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about one pound small string beans, cut into 2-inch lengths
vegetable oil cooking spray
one-half cup chopped red bell pepper
2 Tablespoons chopped lemongrass or grated lemon peel
3-4 cloves garlic, finely minced
1-2 teaspoons Thai red or green curry paste
water
one-half cup diced onion
1 cup low-fat unsweetened coconut milk
1/4 cup water
1-2 Tablespoons Thai fish sauce
one-half cup thin-sliced fresh basil and/or mint

Steam the beans for about 10 minutes or until just barely tender. Do not overcook. Set aside. Coat a large skillet with the cooking spray and heat over medium-high heat. Add the red pepper, lemon grass, garlic and curry paste. Cook and stir until the mixture begins to stick. Add 2 Tablespoons water, reduce heat, and simmer, covered, 2 minutes, adding water as necessary. Stir in the onion and cook another 2 minutes. Add the coconut milk and 1/4 cup water. Simmer, covered, for 2-3 minutes. Add the green beans and stir well. Cook, covered, 4 minutes, stirring, until the beans are tender. Stir in the fish sauce and basil. 4-5 servings.

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