Thai Green Curry Coconut Green Bean Casserole
A Thanksgiving glow-up of the classic green bean casserole that brings tropical flavors to the holiday table. Crisp freshly blanched green beans coated in a creamy coconut-lime sauce with herby undertones and a toasted coconut-panko topping.
Equipment
- Medium saucepan
- High-speed blender or immersion blender
- 9x9 or medium baking dish
- Mixing bowls
- Skillet for topping
- Zester or microplane
Ingredients
For the Coconut-Lime Sauce:
- 1 tbsp olive oil or coconut oil
- 1 small shallot diced
- 2 garlic cloves minced
- 1 tbsp freshly grated ginger
- 1 tbsp mild green curry paste
- 1 13.5 oz can full-fat coconut milk
- 1 tbsp soy sauce or tamari
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp maple syrup
- 2 tsp nutritional yeast
- salt and pepper to taste
For the Casserole:
- 1 lb fresh green beans trimmed and blanched
- 1 cup sliced mushrooms optional, but recommended
For the Crispy Coconut Topping:
- ½ cup panko breadcrumbs
- ¼ cup unsweetened shredded coconut
- 2 tbsp olive oil or vegan butter
- 1 tbsp finely chopped parsley or thai basil
- Pinch of salt
For Garnish:
- Extra lime zest
- Fresh basil or cilantro leaves
- Thinly sliced red chili optional, for spicy lovers
Instructions
- Blanch green beans in salted boiling water for 3–4 minutes, then transfer to an ice bath. Drain and set aside.
- Heat oil in a medium saucepan over medium heat.
- Add shallot, garlic, and ginger; sauté until fragrant.
- Stir in green curry paste and cook 30 seconds to bloom flavor.
- Pour in coconut milk, soy sauce, maple syrup, and nutritional yeast.
- Simmer 5–6 minutes until thickened slightly, stirring often.
- Add lime juice and zest; season with salt and pepper.
- Combine green beans (and mushrooms if using) with the sauce in a large bowl. Transfer to baking dish.
- In a skillet, toast panko, coconut, and cashews with oil until golden. Stir in parsley and a pinch of salt.
- Sprinkle topping over the casserole and bake at 375°F (190°C) for 15–20 minutes, until bubbling and golden.
- Garnish with lime zest, basil, and chili slices. Serve warm.
Notes
Use full-fat coconut milk for best result and creaminess; lite versions can separate!
To make ahead, assemble without topping, refrigerate overnight, then top and bake before serving.
For extra punch, drizzle with basil oil before serving.
For extra punch, drizzle with basil oil before serving.