Wok with string beans, king prawns and curry

Singlemade: Wok with string beans, king prawns and curry

Every now and then, you have to challenge yourself by trying out ingredients you’ve never used before. The string bean is such an ingredient. Of course beans are a regular in my kitchen, but I’d never tried this kind. To my pleasant surprise, it’s incredibly easy to prepare, even easier than green beans, because they’re much less trouble to head! They’re a lot like a very long mangetout/snow bean. And you don’t have to string them, you have to cut them! 🙂

It’s a good idea to cook up an extra large batch of string beans, so you can use the extras to pimp a salade or to make some delicious string bean tapenade!

Print Recipe
Wok with string beans, king prawns and curry
Wok with string beans, king prawns and curry
Course Lunch, Main Dish
Prep Time 10 min
Cook Time 5 min
Course Lunch, Main Dish
Prep Time 10 min
Cook Time 5 min
Wok with string beans, king prawns and curry
  1. Head the beans by cutting off the tips at both ends. Make it easy by using a sharp potato knife and grabbing about 5 beans together. Align the tips and run your knife over the tips in one swoop. Now align the other ends and repeat.
  2. Then cut the beans into parallelogram shapes, at about half a finger’s length. Use same method as for the heading. Align five beans together and cut edgeways.
  3. Rinse the pieces thoroughly in a strainer. Shake off the excess water, but don’t dry them off, and add them to a bowl. Cover with plastic foil (microwave proof!) or use a plate to cover the bowl. Cook them in the microwave oven for about 4 to 5 min on the highest setting. If you don’t have a microwave oven, check out our test panel’s comments!
  1. Boil the rice. Choose a variant that doesn’t need more than 15 min. This dish doesn’t take long to make! 🙂
  2. Put a wok pan over high heat with a good dash of oil.
  3. Peel the onion, cut it in half, then cut into crescents over the wok. Stir and let simmer for about 3 min.
  4. Add the frozen prawns to the wok.
  5. Grate about 1 cm of ginger over the wik, add a nice pinch of salt and about 5 turns of the peppermill. Stir.
  6. Take out the beans from the microwave oven and pour them into the strainer. Refresh them under cold water, to keep them nice and green. Shake off the excess water and add the beans to the wok.
  7. Add the cream or the coconut milk to the wok. Stir in a coffee spoon of curry powder. Let simmer for about 5 min.
  8. Season to taste with pepper and salt. Done!
Recipe Notes

* See our Tips & Tricks on keeping fresh ginger, to keep it handy at all times!

** If you like the taste of coconut, coconut milk is definitely the way to go. In most regular supermarkets, you can only get large tins. If you’re in a Asian supermarket every now and again, I recommend you stock up on little tins (± 165 ml). They’re ideal for a single portion. If you don’t like coconuts, then you can use cream. Soy cream adds a sweet touch, much like coconut milk.

*** Buy some extra beans and cook them the same way. When they’re done, add them to the strainer and refresh them with cold water, until they’re lukewarm. After letting them leak out, save them in the fridge and use them on a salad, or make this delicious string bean tapenade!

Tip: Green vegetables should be refreshed after cooking. If you cool them down quickly, they stay green and nice and crisp.

Input Singlemade test panel

Beau and Michael don’t have microwave ovens, so they boiled the beans. Beau cooked them in some boiling water in the wok itself, before adding the other ingredients. Michael boiled them in a separate pot and stirred them under the curry at the very end. Both methods work perfectly! The beans only need to be boiled for about 5 minutes.

All the testers agree: this is a delicious, exotic and, above all, simple dish! Carine had her doubts about the combination of ingredients, but she proved herself wrong! She did go easy on the ginger though, as she’s not a big fan. But she loves noodles and this dish can be served with some noodles as well!

Michaels’ tips: try this recipe with curry paste instead of curry powder. It makes for a nicer colour and a spicier zing! And if you don’t have a wok pan, don’t worry, a saucepan works equally well.


Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)