Add ginger, shallot, chilies and garlic to food processor; pulse until finely chopped.

In large non-stick skillet, toast shredded coconut over medium heat, stirring until golden brown, 4 to 5 minutes. Push coconut to edge of pan.

Add a couple big glugs of oil to centre of pan; scrape in ginger mixture and cook, stirring often, until moisture has cooked off, mixture looks jammy and edges begin to turn golden, 4 to 5 minutes. Remove from heat.

Stir coconut into ginger mixture. Stir in lime zest, then season with salt and set aside.

Heat large cast-iron skillet over high heat. YES! HIGH! We want to blister these babies! Add a few very generous glugs of oil, and wait until you see wisps of smoke from the pan. Add green beans, season well with salt and toss with tongs to coat in oil. Cook, tossing every 2 to 3 minutes, until blistered, charred in places and shrivelled, 7 to 8 minutes.

Remove from heat; stir in coconut mixture and chopped peanuts. Sprinkle lime juice over green beans and taste, adding more salt if needed. Pile high and serve!