Green Bean, Corn, And Coconut Stir-Fry (

• 3/4 cup grated dried unsweetened coconut
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 small fresh green chile, such as serrano, Thai, or jalapeno, slit lengthwise with stem end intact
• 2 garlic cloves, crushed
• 1/4 cup water
• Salt
• 2 tablespoons vegetable oil
• 1 teaspoon brown mustard seeds
• 1/8 teaspoon hot red pepper flakes
• 15 to 20 fresh curry leaves (optional)
• 1 pound green beans, thinly sliced crosswise (1/4 inch)
• 3 ears corn, kernels cut from cobs

1. Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
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.
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.

coconut, ground cumin, ground coriander, cayenne pepper, ground turmeric, green chile, garlic, water, salt, vegetable oil, brown mustard seeds, hot red pepper, curry, green beans, corn

Taken from www.epicurious.com/recipes/food/views/green-bean-corn-and-coconut-stir-fry-em-thoren-em-394669 (may not work)