Stewed Green Beans and Tomatoes

Our CSA member Emily Bergstrom submitted this recipe.

Ingredients 
2 c. diced fresh tomatoes (about 3 medium)
1 c. coconut milk
2 T. red curry paste
1 T finely chopped fresh ginger
1 1/2 t/ kosher salt
2 garlic cloves, finely chopped
1 1/4 pounds fresh green beans, trimmed
1 T fresh lime juice
Hot cooked long-grain rice
1/3 c. roasted salted peanuts, chopped
2 T. chopped fresh cilantro (optional)

Preparation 
Whisk together first 6 ingredients in a 6-qt. slow cooker. Add green beans, and cook on LOW for 7 hours, stirring once after 3 1/2 hours.
Stir in lime juice. Serve over rice, and top with chopped peanuts and if desired, fresh cilantro.