1 pound trimmed green beans, cut into 1/2-inch pieces
Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.
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