Jennifer Causey
Active Time
15 MIN
Total Time
20 MIN
Yield
Serves : 6

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.
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How to Make It

Step 1    

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.


Step 2    

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.

Step 3    

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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