Green bean sambal

A popular Indonesian side dish. Try this recipe with yard-long beans.


1 1⁄2 lb green beans (washed, ends trimmed and cut into 2 inch pieces)
1 onion (medium, finely chopped)
2 clv garlic (peeled and crushed)
1 t tamarind (tamarind paste, or 1 small piece tamarind)
2 chili pepper (fresh Thai style chili, washed, seeded and thinly sliced)
1 lf bay leaf
1 lf lime (kefir lime leaf, dried)
1 3⁄4 c coconut milk
  salt (to taste)
1⁄4 c cooking oil (nut or sunflower oil work best)


  1. Blend to a paste onion, garlic, chili and tamarind paste. Heat oil in a pan over a medium heat and stir fry this paste for about 4-5 minutes.
  2. Add green beans and stir to coat in the paste. Add now sugar, bay leaf, and lime leaf; stir and season with salt to taste.
  3. Add coconut milk, a little at a time. Simmer on a low heat, uncovered, for 10-12 minutes, or until green beans are done.
  4. Transfer to a plate and serve warm.
Total time
35 minutes
Cooking time
Preparation time
6 servings


If you don't have them, substitute kefir lime leaf with 2 teaspoons grated lime or lemon zest, and 1 tablesoon tamarind paste with 1 tablespoon lime or lemon juice.


Indonesian cuisine

easy, simmer
vegetables, side dish
Indonesian food recipes
Food in Asia