Charred Asian Green Beans

Charred Asian Green Beans - This delicious side dish is easy to throw together and packs so much flavor! #whole30 #paleo

5 from 1 reviews

This Whole 30 and paleo side dish will kick those takeout cravings in the healthiest way!


  • 2 pounds green beans, tops and bottoms trimmed off
  • 2 cloves garlic, finely minced
  • 2 teaspoons fresh ginger, finely minced
  • 1 teaspoon red curry paste
  • 2 tablespoons coconut aminos
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon coconut oil
  • 1/3 cup roasted cashews, chopped


  1. Add the green beans to a large skillet and cover about half way with water. Bring to a simmer, cover, and simmer for 8-10 minutes, until the beans are tender but still have a bite
  2. Meanwhile, make your sauce. In a bowl, combine the garlic, ginger, curry paste, coconut aminos, rice vinegar, and sesame oil – whisk to combine. Set aside
  3. Drain the green beans in a colander and set aside. Add your coconut oil to your same skillet over medium or medium high heat. When hot, add your green beans back in
  4. This is the char step, so you don’t want to mess with the beans much. Leave them alone until they have a light char on the bottom, toss them around, let one more char develop, and then add your sauce
  5. Stir constantly for about a minute (maybe less) until the sauce has reduced and is coating the green beans. Season to taste!
  6. Serve and top with your chopped cashews!


I like my greens to be on the softer side. If you like them with more of a bite, simmer them closer to the 8 minute mark and do a quick char!