Lombok snake beans with cashew and chilli

Ingredients

• 25 g unsweetened shredded coconut
• 2 tbsp (40 ml) neutral cooking oil (canola or grapeseed)
• 2 garlic cloves, finely chopped
• 4 long red chillis (e.g. cayenne, aji sivri, dagger pod, Holland red finger, or jwala finger), deseeded, finely chopped
• 227 g green beans (or snake beans) cut into 5 cm lengths
• 1 tbsp kecap manis (dark sweet soy sauce)
• ½ tsp coconut sugar (or brown sugar)
• Salt
• ½ cup (57 g) roasted salted cashews 

Instructions

1. Toast the coconut in a large wok or frying pan over medium heat for about 2 minutes, shaking the pan frequently, until golden. Transfer the coconut to a plate.
2. Wipe out the pan, then return to medium heat with the oil. Add the garlic and chillies and cook, stirring continuously, for 3 to 4 minutes, until the chilli softens and begins to wrinkle.
3. Add the green beans with 1 tbsp water, kecap manis, sugar and a pinch of salt. Cook for another 3 to 5 minutes, stirring occasionally, until the green beans are just cooked through with a crunchy bite.
4. 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.

Watch how to make this recipe on Episode 4 of Beyond Bali with Lara Lee, streaming free on SBS On Demand.