• 500g green beans (cut 2–3cm)
• 2 medium potatoes (cubed)
• 1 tsp turmeric
• 1½ tsp Gralgo Raw Curry Powder
• ½ tsp Gralgo Chili Powder
• 1–2 inches pandan leaf
• 8–10 curry leaves
• ½ onion (finely chopped)
• 1 green chili (finely chopped)
• 1 clove garlic (sliced)
• 1 cup thick coconut milk
• ½ cup thin coconut milk
• Salt to taste

In a saucepan, cook beans and potatoes with thin coconut milk over low heat. Add curry leaves, pandan, garlic, onion, chilies, turmeric, Gralgo Raw Curry Powder, chili powder, and salt. Simmer until tender. Lower heat, stir in thick coconut milk. Do not cover while simmering to avoid curdling. Enjoy warm!