- 100g beansprouts
- 100g green beans
- 50g shredded coconut
- 4 kaffir lime leaves
- 2 cloves garlic
- 1 red chilli
- 1 tsp coconut oil
- Chop garlic, chilli and kaffir lime leaves and beat in to a pate using a paste and mortar.
- Melt the coconut oil over a low heat, add coconut and simmer.
- When the coconut begins to brown, add the paste.
- In a separate pan, fully cook the vegetables.
- When cooked, remove both from the heat and toss to combine.