Crunchy Curried Coconut Green Beans by Julia Rogers:)
Serves 3 – 4 as a side dish
1 lb. green beans, washed and trimmed
½ cup unsweetened shredded dried coconut
1 tsp. Curry OKAZU oil (from the top of the jar)
2 tsp. mild cooking oil
1 tsp. brown mustard seeds (optional, but tasty)
½ cup roasted unsalted peanuts, coarsely chopped
2 tbsp. minced yellow onion
1 clove garlic, finely grated
2 tsp. ginger, finely grated
1.5 tsp. Curry OKAZU paste (from the bottom of the jar)
Sea salt and coarsely ground black pepper, to taste
Lime wedges, to serve
Boil green beans in salted water for 3 minutes, then drain and immerse in ice water.
When cool, remove, drain again and set aside on a clean cloth.
Place a heavy non-stick or cast iron skillet over medium heat. Add the coconut and stir, toasting, until the shreds are a pale golden brown. Be careful not to burn them! Remove to a bowl and set aside. Wipe out the pan.
In the same pan, heat both types of oil and the mustard seeds (if using) over medium heat. When the seeds start to sizzle, add the peanuts. Cook, stirring, until the nuts become a bit darker, and then add the onion, and cook, stirring, until the onions are translucent (around 2 more minutes). Add the garlic, ginger and Curry OKAZU paste, and stir to combine, and then take off from the stove immediately. Season with a few pinches of sea salt and black pepper to taste.
Toss room temperature or reheated green beans with crunchy topping and serve with a squeeze of lime.