Gaeng Thua Fak Yao Jay (แกงถั่วฝักยาวเจ)

This fragrant one-pot vegetarian curry from central Thailand showcases long beans (thua fak yao) braised in a light coconut milk broth with fresh red curry paste. It is a staple of Thai Buddhist festival cooking — simple, satisfying, and ready in under 30 minutes.

Serves: 4

Ingredients

• 300g (10.5 oz) long beans (snake beans), cut into 5cm (2 inch) lengths
• 400ml (14 fl oz) can full-fat coconut milk
• 200ml (7 fl oz) water or vegetable stock
• 3 tbsp (45g) Thai red curry paste (look for a vegan brand, or homemade without shrimp paste)
• 200g (7 oz) firm tofu, cut into 2cm cubes
• 2 tbsp (30ml) soy sauce (or tamari)
• 1 tbsp (15g) palm sugar (or brown sugar)
• 4 kaffir lime leaves, torn
• 2 stalks lemongrass, bruised and tied in a knot
• 1 thumb fresh galangal (20g/0.7 oz), sliced
• 100g (3.5 oz) cherry tomatoes, halved
• Large handful fresh Thai basil
• 1 long red chilli, sliced, to garnish
• Steamed jasmine rice, to serve

Instructions

1. Open the coconut milk and scoop the thick cream from the top into a wok or medium saucepan. Heat over medium-high until the cream begins to bubble and separate (3–4 minutes).
2. Add the red curry paste and fry in the coconut cream for 2–3 minutes, stirring constantly, until fragrant and the oil separates visibly.
3. Pour in remaining coconut milk and water/stock. Add lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer.
4. Add long beans and tofu. Simmer uncovered for 8–10 minutes, until the beans are just tender but still have bite.
5. Season with soy sauce and palm sugar. Add cherry tomatoes and cook 2 minutes more.
6. Remove from heat, fold in Thai basil. Discard lemongrass stalks. Garnish with sliced chilli and serve over jasmine rice.

Cook's Notes: Long beans hold up far better than green beans in curry — they absorb the coconut broth beautifully without going mushy. Verify your curry paste is truly vegan (many contain shrimp paste). Gaeng Jay means the dish meets Thai Buddhist vegan requirements.