Prepare the garnish

Heat oil in skillet over medium high, add garlic and cook until brown, add ginger.

Stir in coconut milk and bring to a boil. Cook about 3 minutes.

Stir in lime juice, sugar, soy sauce and bring to boil.

Remove from heat and allow to cool.

Prepare the salad

Boil 2 quarts water mixed with sea salt.

Add long beans and cook 2 minutes, until crisp-tender.

Drain the beans in strainer, then rinse in cold water until beans are cool.

Dry beans in paper towels.

Mix it up

Transfer long beans to large bowl, stir in grated coconut, capsicum, carrot, and garlic, ginger and dressing. Toss well.

Season with sea salt and black pepper to taste