Instead of dried flaked or shredded coconut, chef Biju Thomas uses meaty fresh coconut in this vegetable dish. You can find the fresh chunks in some well-stocked produce sections, or buy the frozen unsweetened variety at Trader Joe’s or a natural food store. Fried mustard seeds, coriander, and chiles light up the dish with color and texture. Slideshow:More Green Bean Recipes
1 pound green beans, trimmed
2 tablespoons coconut oil
1 cup fresh or thawed frozen coconut chunks, thinly sliced
1 tablespoon minced garlic
1 teaspoon black mustard seeds
1/2 teaspoon cracked black peppercorns
1 medium yellow onion, chopped
2 red Thai chiles, split lengthwise
1 teaspoon coriander seeds, toasted and cracked
1 teaspoon flaky sea salt
How to Make It
Bring a large pot of salted water to a boil. Add green beans; cook until bright green and crisp-tender, about 3 minutes. Drain beans and rinse under cold water until chilled; pat dry with a paper towel.
Melt coconut oil in a large cast-iron skillet over medium-high. Add coconut slices, and cook until browned on one side, about 4 minutes. Stir to loosen coconut; add garlic, mustard seeds, and peppercorns. Cook, stirring often, until mustard seeds pop, about 30 seconds. Stir in onion and chiles. Cook, stirring often, until onion and coconut are golden around edges, 3 to 4 minutes.
Add green beans to skillet, and fold to coat. Cook until green beans are heated through, about 3 minutes. Transfer to a platter, and top with coriander seeds and flaky sea salt.
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