Green Beans and Coconut
Vibrant green beans tossed with toasted coconut flakes and aromatic spices create a beautifully textured side that's both comforting and exotic. The mustard seeds pop and sizzle, releasing their earthy fragrance while fresh cilantro and mild Anaheim chilis add layers of flavor that tran...
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4 servings
Ingredients
- 2/3 cupflaked sweetened coconut
- 1/4 cupchopped cilantro leaves
- 2 fresh Anaheim green chilis -- stemmed (seeded, and finely chopped)
- 1 teaspoonKosher salt
- 1/4 cupcanola oil
- 1 teaspoonblack mustard seeds
- 1 pincheach ground coriander, chili powder, turmeric
- 1 poundgreen beans
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine the coconut, cilantro, chilis, and salt. Set aside.
- 2
Heat the oil until hot, but not smoking. Add the mustard seeds. Cook, stirring constantly, until they begin to pop.
- 3
Stir in the coriander, chili powder, and turmeric. Cook for .
- 4
Reduce the heat and add in the beans and the coconut mixture. Cook, stirring constantly, until the beans cook, but are still a bright green and crisp--about .