After a long summer in the States I am finally back in Mexico! I love my family dearly but there’s nothing like going back to your own home, routine and ministry. The past few days have been full of cleaning, organizing and staff training meetings. I came back to find that my garden is still growing, that I left under the care of my automatic drip system and my helpful friends who were here most of the summer. I’m enjoying the bounty of tomatoes, peppermint and oregano. Yesterday I started my milk and water kefir and kombucha. In the morning I’m going to feed my sourdough starter and make some lacto-fermented pickles!
The kids all start showing back up on September 1st! I am so excited to see all my girls again. Yesterday I got to meet Shelly who is ten years old, she is going to be coming to start school next week! She is from Ensenada which is only 30 minutes away. She came down with her parents and brothers to see our school. I was able to show them the dorm, Shelly seems excited to come!
Well on to my recipe now. I have yet another delicious Malaysian dish that Vasi taught me to make this summer. This dish highlights green beans and coconut. For those of you who have green beans growing right now, this is a perfect way to flavor them up a bit!
Green Beans with Coconut
1 lb green beans
1 good sized shallot, peeled and very coarsely chopped
3 cloves of garlic
1 cup grated coconut
2 green chilies
1 tsp ground cumin
1/4 tsp turmeric
3 TBS coconut oil
1 tsp mustard seeds
2 tsp soaked brown rice
10-12 curry leaves
1 whole, dried red chili
1/2-1 tsp to taste
1. Snap or trim the ends off the green beans. Then cut them crosswise, into 1/4 inch pieces.
2. Put the shallot, green chilies, garlic, coconut, cumin and turmeric into a food processor. Grind into a coarse consistency.
3. Heat oil in a large frying pan (cast iron is great!) over medium heat. When hot put in the mustard seeds and rice.
4. When the seeds begin to pop and the rice swells and turns golden (this takes a few seconds), put in the curry leaves and the red chili.
5. When the chili swells and turns dark (takes just a few seconds) put in the green beans. Stir and cook for 2 to 3 minutes.
6. Add the mixture from the food processor and salt. Add 2 TBS of water and cover the pan. Turn the heat down and cook on low for 10 minutes.
Serve with Malaysian Chicken Curry and Rice and Green Pea Pulao.
This post is part of Pennywise Platter @ The Nourishing Gourmet, Monday Mania@ The Healthy Home Economist, Two For Tuesdays, Tuesday Twister @ Gnowfglins, Fat Tuesday,
My green beans are really starting to peter out, but I think I’ll have to hunt out the last few in order to try this tasty recipe. Thanks for linking with Two for Tuesday.
It is nice to visit but even nicer to come home! I would never think to use coconut with beans – but I know I would love it! Thanks for linking this to Two for Tuesdays!
Sarah, I do have a few more recipes from Vasi to share. They’re all so good!
Girlichef, it is so good to be back! I’m waiting on pins and needles for my girls to get here!
I never would have thought to put green beans and coconut together…now I must try it! Glad to hear that you’re back in Mexico and gearing up for what you love! =) Thanks so much for sharing w/ t4t!
Hi Katie, thanks for sharing another sensational recipe at Monday Mania! I am very interested in learning more about Malaysian cooking. Hopefully, Vasi taught you some more?