Green Bean Stir-Fry Recipe – Coconut Milk & Curry Leaf Delight

Last Updated on 2 months by Neha Deshmukh

Green Bean Stir-Fry Recipe – Coconut Milk & Curry Leaf Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that’s packed with goodness. This Green Bean Stir-Fry with Coconut Milk and Curry Leaves is exactly that. I first made this when I was craving something comforting and a little different, and it’s been a staple in my kitchen ever since. It’s so easy to throw together, and the aroma while it’s cooking? Absolutely divine! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another green bean recipe. The combination of fragrant spices, creamy coconut milk, and the delightful pop of mustard seeds creates a symphony of flavors. It’s a wonderfully satisfying dish that’s ready in under 30 minutes – perfect for busy weeknights. Plus, it’s naturally vegetarian and easily made vegan!

Ingredients

Here’s what you’ll need to make this delicious green bean stir-fry:

• 1 tablespoon coconut oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• ¼ teaspoon cumin seeds
• ½ cup shallots, sliced
• 5 cloves garlic, sliced
• 1 sprig of curry leaves
• 1 tomato, chopped
• 250 grams green beans, chopped (about 1 ½ cups)
• 3 tablespoon water
• 1 teaspoon salt
• ¼ teaspoon turmeric powder
• ½ teaspoon chili flakes (adjust to your spice preference!)
• 1 teaspoon Srilankan unroasted curry powder
• ¼ cup thick coconut milk

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Oil: Benefits & Varieties

Coconut oil adds a lovely subtle sweetness and aroma. I prefer using refined coconut oil for this recipe as it has a higher smoke point and a neutral flavor, letting the spices shine. You can use virgin coconut oil too, but be mindful of the coconut flavor.

Mustard Seeds: The Pop of Flavor

Don’t skip the mustard seeds! That little “pop” they make when they heat up is a sign of good things to come. Black mustard seeds are traditionally used in South Indian cooking, and they have a more pungent flavor.

Fennel Seeds: Aromatic & Digestive

Fennel seeds add a beautiful anise-like aroma and are known for their digestive properties. A little goes a long way!

Curry Powder: Exploring Regional Blends

I love using Srilankan curry powder in this recipe. It’s a bit different from the Indian blends – often brighter and more citrusy. Feel free to experiment with different curry powders to find your favorite!

Shallots vs. Onions: A Flavor Comparison

Shallots have a milder, more delicate flavor than onions. They caramelize beautifully and add a lovely sweetness to the stir-fry. If you don’t have shallots, you can substitute with a small red onion, but reduce the quantity to about ¼ cup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds, fennel seeds, and cumin seeds. Listen for the mustard seeds to start crackling – that’s when you know they’re ready!
2. Add the sliced shallots, garlic, and curry leaves to the pan. Sauté on low heat until the shallots soften and turn translucent, about 3-5 minutes. Keep an eye on the garlic, you don’t want it to burn!
3. Mix in the chopped tomato and cover the pan. Cook for 2-3 minutes, until the tomato becomes mushy and releases its juices.
4. Add the chopped green beans and 3 tablespoons of water. Cover the pan again and simmer for about 10 minutes, or until the green beans are tender-crisp.
5. Now for the spices! Stir in the salt, turmeric powder, chili flakes, and Srilankan curry powder. Cook for another 2 minutes, stirring constantly, to toast the spices and release their flavors.
6. Finally, pour in the coconut milk and simmer for just 1 minute. Remove from the heat and serve immediately with a steaming bowl of rice.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook the green beans in batches to ensure they cook evenly.
• Taste as you go! Adjust the salt and chili flakes to your liking.
• For a richer flavor, use full-fat coconut milk.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already almost vegan! Just ensure your curry powder doesn’t contain any animal-derived ingredients.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of chili flakes or omit them altogether. For a spicier kick, add a chopped green chili along with the shallots and garlic.

Quick Weeknight Version

Short on time? Use pre-cut green beans and canned chopped tomatoes.

Festival Adaptation (Onam/Vishnu Bhojan)

My grandmother used to add a pinch of asafoetida (hing) to this recipe when making it for Onam. It adds a unique savory depth that’s perfect for festive occasions.

Serving Suggestions

This green bean stir-fry is fantastic served with:

• Steaming hot rice (Basmati or Jasmine are my favorites!)
• A side of dal (lentil soup)
• Roti or chapati (Indian flatbread)
• A dollop of yogurt for a cooling contrast

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of rice pairs best with this green bean stir-fry?
Basmati or Jasmine rice are excellent choices. Their fragrant aroma complements the spices in the stir-fry beautifully.

Can I use frozen green beans in this recipe?
Yes, you can! Just add them directly to the pan and cook for a few extra minutes until they’re tender.

What is the best way to store leftover curry leaves?
Store curry leaves in an airtight container in the refrigerator. You can also freeze them for longer storage.

Can I adjust the amount of chili flakes for a milder flavor?
Absolutely! Start with a small amount and add more to taste.

Is Srilankan curry powder different from Indian curry powder? If so, how?
Yes, they are! Srilankan curry powder tends to be brighter and more citrusy, often containing ingredients like cinnamon and cloves. Indian curry powders vary greatly depending on the region, but generally have a more earthy and robust flavor.