Kacang Panjang (Spicy Green Beans with Chilli)

Tom Kime makes a vegetable side dish with a kick from Singapore
By Tom Kime
Kacang Panjang (Spicy Green Beans with Chilli)
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the spice paste

  • 1 stalks lemongrass, tough outer layer removed, finely chopped
  • 3 slices ginger, chopped
  • 5 cloves garlic, finely chopped
  • 3 red chillies, seeds removed and finely chopped
  • 10 shallots, chopped
  • 1 tbsp shrimp paste, (balachan)
  • 8 macadamia nuts, roughly chopped

For the beans

  • 4 tbsp vegetable oil
  • 400 g yard long beans, chopped into 4cm lengths
  • 1 tbsp fish sauce
  • 1 tsp sugar


1. For the spice paste: put the lemon grass, ginger and garlic in a mortar and pound to a paste with the pestle. Add the chilli and continue to pound. Finally add the shallot, balachan and macadamia nuts and keep working until you have a smooth spice paste.

2. For the beans: heat the oil in a wok over a medium-high heat and fry the spice paste for 4-5 minutes until thick and fragrant.

3. Add the beans, fish sauce and sugar, and stir fry for another 4-5 minutes until tender but still with a bite. While stir-frying, keep splashing in a little water to create steam - about 100ml in all should do. At the end, the beans should be cooked, but not swimming in liquid.

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