Ingredients:
1/2 cup(25 grams) unsweetened shredded coconut
2 tablespoonsneutral oil, such as canola or grapeseed
4 long red chiles (such as cayenne, aji sivri, dagger pod, Holland red finger, or jwala finger), deseeded and finely diced
2 medium garlic cloves, minced
8 ounces(227 grams) green beans, trimmed and cut into 2-inch lengths
1 tablespoonkecap manis
1/2 teaspooncoconut sugar or light or dark brown sugar
1/4 teaspoonfine sea salt
1/2 cup(57 grams) roasted, salted cashews
Directions:
Toast the coconut in a wok or large frying pan over medium heat for about 2 minutes, shaking the pan frequently, until golden. Transfer the coconut to a plate.
Wipe out the pan. Heat the oil in the wok or pan, still over medium. Add the garlic and chiles and cook, stirring continuously, for 3 to 4 minutes, until the chile has softened and is starting to wrinkle.
Add the green beans along with 1 tablespoon of water, the kecap manis, sugar, and salt. Cook for another 3 to 5 minutes, stirring occasionally, until the green beans are just cooked through with a crunchy bite.
Stir in most of the toasted coconut and cashews, reserving a little of each for garnish. Transfer to a serving plate, topping with the remaining coconut and cashews.