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Active Time
45 minutes
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Total Time
45 minutes
I grew up on green beansthoren,and while I'll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don't often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It's a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast.
Ingredients
Makes 6 servings (as part of a large meal)
Step 1
Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
Step 2
Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.
Step 3
Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.
•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chile can be removed during cooking when the thoren is spicy enough for your taste.
How would you rate Green Bean, Corn, and Coconut Stir-Fry (_Thoren_)?
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Reviews (15)
Back to TopAlthough I had to substitute lime peel for the curry and leave out the chile to make it kid friendly, it was a huge hit. It was a fresh and flavorful addition to our Indian-themed meal with late summer vegetables. Such delicious flavor combinations!
Anonymous
Maryland
9/21/2020
Easy, delicious and slightly addictive! A fresh, bright take on green beans. I reduce the coconut a bit and skip the corn. Ive made this with other sturdy veg like broccoli and cauliflower with excellent results. Nice fresh side dish to a curry!
spicygirl
LA
8/5/2020
This was a surprise, esp. since I used frozen corn AND "good" frozen green beans. Perfect to accompany a few other Indian dishes, and the bright colors stand out.
lisakat
Austin, TX
4/30/2020
Made per the recipe but just didn't like the combination of the corn and green beans. I'd definitely make again but without the green beans.
kundwild
Walpole, MA
3/10/2018
Had to make time to review this. Love it! I keep unsweetened, flaked coconut in my freezer. I also used frozen corn. Delicious and unlike anything I've ever had before.
susankmce
Los Angeles
3/17/2017
Easy, quick and delicious. I found that adding a bit more water was needed to give the dish moisture, but otherwise, the recipe was great. Since fresh corn is out of season, I used frozen.
wbouck
San Francisco
2/8/2017
3 out of 4 at dinner loved this. Flavorful but not heavy.
mahu6
Maine/Thailand
5/29/2016
3 out of 4 at dinner loved this. Flavorful but not heavy.
mahu6
Maine/Thailand
5/29/2016
Followed the recipe. Not sure what happened but this was utterly dry and was NOT a success. Will not keep or make it again.
lauras512
5/17/2015
This is AMAZING. You MUST try this dish. It's a great side dish to any Indian entree.
NCrabtree1
Hickory, NC
2/8/2014
Yum! Made this stir-fry last night to accompany the shrimp with spiced masala recipe from the site. My husband who actively dislikes coconut and is not a huge fan of green beans thought it was delicious ("what are the bread crumb bits?") and my teenage daughter confessed that she usually eats the vegetables because she knows they're good for her but she really liked this recipe! Followed the recipe exactly except I substituted frozen corn for fresh which was not available.
katrinahw
Queen Anne, Seattle, WA
10/15/2013
Relatively easy and quick, but has the great flavors of India, is healthy and delicious! Both my husband and I LOVED this. It is a keeper. I didn't have curry leaves, so omitted them. Also, corn is currently out of season, so substituted about 1-1.5 cups of frozen corn for the 3 ears. Turned out great.
lbmontgome
11/20/2012
So good! The family loved it. Bursting with flavor, this dish brings veggies to life. Definately going to make again!
annalinnea
11/1/2012
I was looking for a vegetarian recipe to take advantage of in-season green beans and came across this one that had corn too. I can't tolerate spicy heat, so I omitted the cayenne pepper and chili. I really wanted to use the fresh curry leaves, but it would have required a special trip to the Indian market, so I didn't use them but will definitely use them next time. I do think 3/4 C of coconut is too much. I reduced the amount to 1/2 and I think that was still too much. I recommend 1/4-1/3 C. I added 1 t. of sesame oil, but it wasn't enough to add flavor. I might try adding chick peas next time for some added protein. I served it over brown basmati rice, I really enjoyed this and will make it again.
Anonymous
Outside of Boston
9/11/2012
So good. i added shrimp to make it more of a full meal, but it honestly wasnt necessary, even for meat eaters like us. just really fresh veggies make it great. you will need some water in the last phase of cooking for sure probably about 1/4 cup.
ewaltrs
san francisco, ca
8/8/2012
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