Real green curry


Curry originally comes from India but it became so popular and common in Japan. There are thousands of variations of curry. In fact, you can improvise your own curry with your favorite ingredients quite easily. But there are certain ingredients which make the curry really tasty. Shrimps, for example.
Today, I cooked a curry with small shrimps but with a little surprise;
this curry contains 200 g of green beans! Perhaps your kids will not realize that this curry is made almost only from vegetables.
I also tried to cook as light as possible: instead of milk, I used organic oats milk. Oats milk has a little sweet taste and it goes very well with shrimps!


Real Green Curry


  • 2 carrots
  • 2 onions
  • 1 yellow paprika
  • 10 mushrooms
  • 150 – 200 g of small shrimps
  • 200 g of green beans
  • 2 glass of water
  • 2 – 3 glass of oats milk (or soy milk or normal milk)
  • 1 glass of oats milk (or soy milk or normal milk) for green beans paste
  • 10 g of ginger
  • 1 piece of garlic
  • 1 large spoon of coconut oil (or olive oil)
  • 2 small spoon of salt (please adjust)
  • 1 large spoon of honey
  • 2 large spoon of curry powder
  • 1 small spoon of cayenne pepper
  • 1 large spoon of flour
  • Some herbs
  • Some chili (if you wish to have a spicy one)


  • Cut the vegetables into small to medium pieces. Grate ginger and garlic.
  • Boil the water and put green bean with some salt. Boil for 7 min.
  • Heat the pan, put the coconut oil, carrot, onion, paprika, and mushrooms. Fry them for 10 min at a low – middle heat.
  • Add the spices and flour in 3 and mix well. Add the water, the oats milk, salt, and honey, and cook for about 30 min at a low – middle heat.
  • Put the cooked beans and 1 glass of the oats milk in a mixer and make a paste.
  • Put the bean paste into the curry 5 min before the serving. If your curry need more viscosity, please add some flour. Be careful that the flour will not make lumps.



  • 玉ねぎ 2個
  • にんじん 2本
  • 黄色パプリカ 1個
  • マッシュルーム 10個
  • 小エビ(冷凍)150g~200g
  • インゲン豆 200g
  • 水 2グラス
  • オーツミルク(または豆乳または牛乳)2~3グラス
  • オーツミルク 1グラス(または豆乳または牛乳) インゲンペースト用
  • しょうが 10g
  • にんにく 1片
  • ココナッツオイル(またはオリーブオイル) 大さじ1
  • 塩 小さじ2(調節してください)

  • はちみつ 大さじ1
  • カレー粉 大さじ2
  • カイエンペッパー 小さじ1
  • 小麦粉 大さじ1
  • ハーブお好み 少々
  • 唐辛子 少々(辛くしたい場合)


  • 野菜を小さめに切る。にんにくとしょうがをすりおろす。
  • なべにお湯を沸かし、塩を少々加えインゲン豆を7分ほどゆでる。
  • フライパンを熱し、ココナッツオイルをひき、玉ねぎ、にんじん、パプリカ、マッシュルームを弱~中火で10分ほど炒める。
  • 3にスパイスと小麦粉を加え、よく混ぜる。水、オーツミルク、はちみつ、塩を加え、弱~中火で30分ほど煮込む。
  • ゆでたインゲン豆とオーツミルク1グラスをミキサーにかけ、ペースト状にする。
  • お皿に盛り付ける5分前に、インゲン豆のペーストをカレーに加える。もしとろみが足りない場合は、小麦粉を足す。だまにならないように気をつけて!

Oats milk
Green beans paste

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