• Serves 4
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes


  • 400g topped and tailed green beans
  • 200g Pak choi
  • 20g toasted Coconut flakes
  • 10g Fresh coriander
  • Spring onion, 2 thinly sliced (optional)


1. Make the sauce by whisking together the curry paste, hoisin, finish sauce, and coconut milk. Bring up to a gentle simmer and reduce until the sauce has thickened – this should take about 15 minutes. Once removed from the heat, add the lime juice and season with sea salt or fish sauce.

2. In the meantime, bring a large pot of salted water up to boil. Blanch the green beans, so that they are just cooked. Dunk the pak choi in the water for a few seconds, until just wilted.

3. Place the vegetable on a serving plate and drizzle with the sauce. Garnish with coconut flakes, coriander, and spring onion, if using.

LIQUOR ACT 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Brave New World Wine supports the responsible service and consumption of alcohol. Liquor License LIQP770010175. All rights reserved. E&OE

You have Successfully Subscribed!