BETA
Green Beans & Cabbage with Spiced Coconut
Tender-crisp vegetables tossed with moist shredded coconut, shallot, chili and lime for a bright, textured starter.
35 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Green beans200 g
- Cabbage200 g
- Carrot100 g
- Unsweetened dried shredded coconut35 g
- Shallot40 g
- Garlic1 clove
- Fresh red chili5 g
- Ground coriander0.5 tsp
- Neutral cooking oil1 tbsp
- Brown sugar1 tsp
- Salt0.25 tsp
- Lime0.5 whole
- Water650 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Contains coconut. Check the packaged coconut for declared allergens.
Method
Cut and steam the vegetables
Wash the produce. Trim the green beans and cut into 3 cm lengths. Remove the cabbage core and slice the leaves into 5 mm ribbons. Peel the carrot and cut into thin matchsticks. Bring 600 ml of the water to a boil beneath a steamer basket, keeping the water below the basket. Add beans, cover and steam for 4 minutes. Add cabbage and carrot and steam for another 3–4 minutes until tender-crisp. Check that the pan does not boil dry.
Soften the aromatics
Peel and finely chop the shallot and garlic. Remove the chili seeds and mince the flesh, then wash your hands. Heat oil in a frying pan over medium-low heat. Cook the shallot for 4–5 minutes, stirring, then add garlic, chili and coriander for 30 seconds.
Moisten the coconut
Stir in the dried coconut, remaining 50 ml water, sugar and salt. Cook gently for 4–5 minutes, stirring, until the coconut softens and the mixture is moist but not watery. Do not toast it dry. Take off the heat and stir in 1 tbsp juice squeezed from the lime.
Toss and divide
Let the steamed vegetables drain for a minute, then toss thoroughly with the coconut mixture. Divide into four small starter bowls and serve warm. Refrigerate leftovers within 2 hours.
Use dried unsweetened shredded coconut, not sweetened baking coconut or fresh coconut; the measured water is there to rehydrate it.
Ratings & comments
Loading reviews…