Snake beans with coconut milk from Fire Islands: Recipes from Indonesia (page 121) by Eleanor Ford

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Accompaniments: Prawns with red chilli sambal

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patrick_qrpwvs on May 22, 2026

    When I had the great fortune to stumble upon fresh snake beans at an Indian shop in Eastern Europe, I had to try this recipe. This was really good! It needed additional salt added at the end (quite a bit) and took much longer to cook the beans to a good level of tenderness (maybe 25 mins total cooking time) but the end result was delicious. Definitely pair with rice to get every last bit of the amazing sauce!

  • jenburkholder on August 03, 2020

    This was good, though it needed more acid than called for. I would also try cutting down the coriander, as I didn’t feel the flavors meshed perfectly. Added a handful of Thai basil in the end, as well.

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