Sauteed Green Beans with Coconut

Recipe provided by Heather but posted here with my modifications:

Makes 4 servings

1/2 cup frozen fresh grated unsweetened coconut* (1 1/2 oz)
1 lb green beans, trimmed
3 tbsp. oil
2 tsp. black mustard seeds
1 bay leaf
1/4 tsp. salt
1/4 tsp. black pepper
1-2 curry leaves

(I omitted a hot chile pepper)

Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-
tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold
water to stop cooking, then drain well.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not
smoking, then add mustard seeds, chile, curry leaves, and bay leaf and sauté,
stirring, until mustard seeds make popping sounds, about 1 minute.

Add beans and stir until coated with oil. Add coconut and cook, stirring, until heated through, 2 to 3 minutes. Discard bay & curry leaves and season with salt and pepper.