Red Curry Green Beans

Bring [a large pot of water] to a boil. Blanch the green beans (1 bunch) for 2 minutes, drain and set aside. If using thinner [haricot vert], blanch for 1 minute. Start 2m timer

Heat oil (2 tsp) in a large skillet over medium-low heat. Add garlic (3 cloves) and cook until translucent. Start 2m timer

Add the red curry paste (3.5 tbsp), mix, and cook until fragrant. Start 1m timer

Stir in soy sauce (2 tsp), lemon or lime juice (1 tsp), makrut lime leaves or zest of half a lime (1 tbsp), water or vegetable broth (3 tbsp), sugar (1.75 tsp), cayenne (0.25 tsp) and salt (1 dash). Mix well and increase heat to medium. Start 1m timer

Add the green beans (1 bunch), toss to coat. Cover and cook for 3 to 6 minutes or until tender to your preference. Start 6m timer

Taste and adjust [salt], sweetness, and spice. Serve hot with [rice] or [noodles] or other cooked grains. Garnish with crushed [peanuts] or [almonds] and fresh [cilantro] if desired.