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Print Coconut greens

Quick and healthy, this is a great way add further interest to green veg. It's a very easy dinner eaten with just with steamed rice, or with an addition of grilled fish or chicken. The beans and peas could also be substituted with kale or spinach.

Ingredients

  • 200g French beans, trimmed
  • 200g sugar snap peas, trimmed
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • Zest of 1 lemon, finely chopped
  • 1 tsp paprika
  • 125ml coconut milk
  • 2 tbsp fish sauce
  • 1 tsp muscovado sugar

Method

  1. Blanch the beans and peas in boiling salted water for 2 minutes or until they turn bright green. Drain and rinse under running cold water. Set aside.
  2. In a wok or a large frying pan heat the olive oil over a medium to high heat and add the garlic, lemon zest and paprika. Stir-fry for 1 minute before adding the coconut milk, 125ml water, fish sauce and muscovado sugar.
  3. Reduce the heat and simmer for 5 minutes, stirring to make sure the sugar dissolves. Add the beans and peas and cook for a further minute. Spoon into a serving bowl.
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