Green Bean, Corn, and Coconut Stir-Fry (Thoren)

Ingredients for Green Bean, Corn, and Coconut Stir-Fry (Thoren)

• 60g grated dried unsweetened coconut

• 3/4 teaspoons ground cumin

• 1/2 teaspoons ground coriander

• 1/8 teaspoons cayenne pepper

• 1/4 teaspoons ground turmeric

• 1 small fresh green chilli, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact

• 2 garlic cloves, crushed

• 60ml water

• Sel

• 2 tablespoons vegetable oil

• 1 teaspoon brown mustard seeds

• 1/8 teaspoons hot red pepper flakes

• 15 to 20 fresh curry leaves (optional)

• 450g green beans, thinly sliced crosswise (1/4 inch)

• 3 ears corn, kernels cut from cobs

How to make Green Bean, Corn, and Coconut Stir-Fry (Thoren)

Stir together coconut, cumin, coriander, cayenne, turmeric, chilli, garlic, 60ml water, and 1/2 teaspoons salt in a small bowl.

Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.

Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.