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Green Beans with Coconut, Ginger and Lime

Green Beans with Coconut, Ginger and Lime

By OcadoLifePublished on 20 June 2025Chef, 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 at room temperature and is great as part of a spread of salads and nibbles. Or serve alongside Alexina’s easy Allspice Roast Chicken with Tomatoes and Thyme and her Crispiest Potatoes with Broad-Bean Dressing and Ricotta – search for the recipes online. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • Step 3

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

  • 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.

  • 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.