\u00bd cup toasted slivered almonds<\/span><\/p>\n1. Half the red pepper lengthwise and roast at 450 degrees in the oven or toaster oven until the skin is blackened. Remove and place in a bag or wrap in aluminum foil. Allow to cool and then peel off the skin.<\/p>\n
2. Bring a large pot of water to a boil. Transfer green beans to water and blanch for 2 minutes. Remove beans using a slotted spoon and place in an ice bath to stop the cooking.<\/p>\n
3. Melt the solid coconut oil in a small saucepan over med heat or in the microwave. Whisk in the fish sauce and tamarind paste. Using the same pot, heat the sesame oil over medium heat, sprinkle in some red chili pepper flakes,\u00a0 add the beans, red pepper and almonds, pour in the coconut oil sauce, using tongs to toss to coat the beans and mix all ingredients together .<\/p>\n
*<\/span>Note<\/strong>:\u00a0 Once considered a villain because of saturated fat, coconut oil contains no trans fats and the type of saturated fat it contains is in the form of lauric acid, now the darling of the health food world, read more about it in this N.Y. Times article<\/a>.<\/p>\nEnjoy \ud83d\ude42<\/p>\n