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Green Beans with Coconut, Ginger and Lime

By OcadoLife
Chef, author and TV presenter Alexina Anatole’s recipe for Green Beans with Coconut, Ginger and Lime is a fabulous way to enjoy this summery veg. Combining sweet, punchy and zingy flavours, it’s delicious served hot or…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 40g desiccated coconut
  • 1 tbsp coconut oil (or flavourless oil)
  • 2 echalion shallots, halved and thinly sliced
  • 350g green beans, topped and tailed
  • 20g ginger, grated
  • 4 garlic cloves, crushed or grated
  • 1 tbsp double concentrate tomato purée
  • 2 limes, 1 juiced, 1 cut into wedges to serve
  • 20g roasted, salted peanuts, roughly chopped
  • 15g coriander, leaves picked

Method

5 steps

  1. Step 1

    Toast the coconut in a dry frying pan over a low heat for 1-2 mins, until golden. Tip out onto a plate; set aside.

  2. Step 2

    Using the same pan, heat the oil, add the shallots and cook over a medium-low heat for 10 mins or until soft and golden, stirring occasionally.

  3. Step 3

    Meanwhile, cook the green beans in salted boiling water for 5-6 mins until al dente. Drain well.

  4. Step 4

    Stir the ginger and garlic into the shallots, and cook for a couple of mins until fragrant. Add the tomato purée and cook for 3 mins more, stirring regularly. Tip in the toasted coconut and remove from the heat.

  5. Step 5

    Add the beans to the shallot mixture and toss to coat; stir in the lime juice. Tip onto a serving platter and scatter over the peanuts and coriander. Serve with lime wedges.