Sliced green beans cooked in coconut milk with pork and chili pepper.
Servings: 4 people
- 2 cups long green beans sliced
- 1 cup spinach
- 3 tablespoons shrimp paste bagoong alamang
- 3 ounces pork sliced into small thin pieces
- 2 cups coconut milk
- 3 pieces Thai chili chopped
- 1 thumb ginger minced
- 1 piece onion chopped
- 3 cloves garlic minced
- 3 tablespoons cooking oil
- ground black pepper to taste
Heat oil in a pan.
Saute onion, garlic, and ginger.
Add pork once the onion softens. Cook until the color of the pork turns brown.
Pour coconut milk into the pot. Let boil.
Add chili pepper. Stir. Cover the pot and cook between low to medium heat for 15 minutes.
Add shrimp paste (bagoong alamang). Stir and cook for 3 to 5 minutes.
Put the sliced long green beans in the pot. Stir and cook for 3 minutes.
Add spinach. Cook for 1 minute.
Season with ground black pepper. Note: you can add salt if needed.
Transfer to a serving bowl. Serve. Share and enjoy!
Calories: 441kcal | Carbohydrates: 11g | Protein: 16g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 144mg | Sodium: 433mg | Potassium: 517mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1085IU | Vitamin C: 14.5mg | Calcium: 107mg | Iron: 5.6mg