Stewed Green Beans and Tomatoes

By courtneyepowell

Ingredients

• 2 cups diced fresh tomatoes (about 3 medium)
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon finely chopped fresh ginger
• 1 1/2 teaspoons kosher salt
• 2 garlic cloves, finely chopped
• 1 1/4 pounds fresh green beans, trimmed
• 1 tablespoon fresh lime juice
• Hot cooked long-grain rice
• 1/3 cup roasted salted peanuts, chopped
• 2 tablespoons chopped fresh cilantro (optional)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Whisk together first 6 ingredients in a 6-qt. slow cooker. Add green beans, and cook on LOW 7 hours, stirring once after 3 1/2 hours.

2. Stir in lime juice. Serve over rice, and top with chopped peanuts and, if desired, fresh cilantro