Green Bean, Corn, and Coconut Stir-Fry (Thoren)
A flavorful Indian-style stir-fry combining crisp green beans and sweet corn with aromatic spices, fresh curry leaves, and coconut. This vegetarian dish features a perfect balance of textures and warming spices including cumin, coriander, and mustard seeds.
Ingredients
- •¾ cup grated dried unsweetened coconut
- •¾ teaspoon ground cumin
- •½ teaspoon ground coriander
- •⅛ teaspoon cayenne pepper
- •¼ teaspoon ground turmeric
- •1 whole small fresh green chile
- •2 cloves garlic cloves
- •¼ cup water
- •1 teaspoon Salt
- •2 tablespoons vegetable oil
- •1 teaspoon brown mustard seeds
- •⅛ teaspoon hot red pepper flakes
- •15 leaves fresh curry leaves
- •1 pound green beans
- •3 ears corn
- •2 cups corn kernels
Cooking Instructions
- 1.
Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
5 min
- 2.
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.
5 min
- 3.
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.
18 min
