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

• Sale

• 2 cucchiai di olio vegetale

• 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

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.

Avvertenza

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