Jack's Thai Green Beans Recipe

Puree the garlic bird's eye chile lemon grass fish sauce and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook for 2 minutes; drain.

Heat the peanut oil in a skillet over medium-high heat and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce and bring to a simmer. Cook for 2 to 3 minutes then add the green beans. Reduce heat to medium-low and simmer the green beans until tender about 5 minutes.