Rubi Michael brings you a recipe for Chef's Bean, a type of large, mild white bean, prepared in a green curry sauce. This dish draws inspiration from traditional Indian cuisine, blending an array of flavors and spices to create something greater than the sum of its parts. To fully enjoy, serve it over plain white rice to absorb all the flavors.
Preparation Steps:
The night before cooking, soak the beans in water for at least 12 hours (up to 24 hours). During the hot summer months, it’s best to soak them in the refrigerator to prevent fermentation.
Ingredients:
Beans:
250 g Chef's Bean (large white bean)
Water
Chicken:
500 g boneless chicken thighs, diced
3 tbsp soy sauce
2 tbsp cornstarch
5 tbsp oil
Basil Coconut Cream:
1 large white onion, chopped
1/4 tsp fine salt
5 cm piece of ginger, sliced
2 lemongrass stalks, finely chopped
4 garlic cloves
1 tbsp green curry paste
2 cans coconut cream (800 ml total)
Zest of 2 limes (or lemon if unavailable)
Handful of fresh basil leaves
Handful of fresh mint leaves
5 tbsp soy sauce
1 cup hot water
Pre-soaked beans
For Serving:
White rice
Lime halves (keep the ones you zested)
Crushed chili flakes
1. Cut the chicken into 2x2 cm cubes and place in a bowl. Add soy sauce and cornstarch, mixing well to coat evenly.2. In a large pot over medium-high heat, warm the oil and sear the chicken until golden brown on the outside.
3. Transfer to a plate and set aside.4. Reduce the heat to medium-low. In the same pot, add the chopped onion with salt, and sauté until light brown.5. Once the onion is golden, add the sliced ginger, chopped lemongrass, and whole garlic cloves. Sauté until the onion deepens in color.6. Add the green curry paste, stirring for one minute to release its aroma. Pour in the coconut cream, bring to a gentle boil, then lower to the lowest heat setting.7. Add lime zest, basil, and mint leaves, and quickly blend with an immersion blender to achieve a smooth texture. Work fast to prevent the herbs from browning.8. Add soy sauce and hot water, then mix in the soaked, drained beans and return the chicken to the pot.9. Let the stew simmer on very low heat for about an hour, stirring occasionally.10. Serve in bowls with a scoop of white rice, topped with the stew. Garnish each bowl with a lime half and a sprinkle of crushed chili flakes for added heat.
Rubi Michael, in collaboration with Sugat.