This Curried Green Bean side dish is a perfect accompaniment to any chicken or fish main dish.
The curry leaves are an important component of the dish, adding a unique flavor that cannot be easily replicated. Your family will want this dish often, so be sure to stock up on curry leaves (freeze them) when you see them at your local grocer or in Indian or Thai specialty stores.
Curried Green Beans With Coconut
- 1/4 cup coconut oil
- 1 tbsp mustard seeds (black or yellow)
- 2 tsp cumin seeds
- 1/2 cup curry leaves (fresh or frozen)
- 1 1/2 pounds green beans (ends trimmed)
- 1/2 cup unsweetened coconut shreds
- 1/2 cup water
- 1 tsp salt (to taste)
- Place a large pan or wok on a burner and start warming. Chop the curry leaves into small pieces. If you prefer smaller bean pieces, cut the beans into 3 or 4 pieces.
- Heat the coconut oil in a large pan or wok until shimmering. Add the mustard and cumin seeds and heat until they start to pop and sizzle. Use a splatter screen or lid to prevent the seeds from popping out of the pan.
- Turn the heat down to low and add the curry leaves. Cook over low heat for one minute until you can smell the curry essence from the leaves.
- Turn the heat up a BIT and add the green beans. Cook for five minutes stirring several times.
- Add the shredded coconut and 1/2 cup water. Cover the pan and let simmer for 5 - 8 minutes.
- Remove the lid and keep on cooking until the water has evaporated.
- Add the salt. Stir and then taste. Add more salt if necessary.
Let the mustard and cumin seeds sizzle and start to pop before adding the green beans.