Method:
1 Using a mortar and pestle pound the chillis, ginger and garlic with a pinch of salt to a paste, add the coconut and pound to combine.
2 Heat oil  in a wok over high heat, add the chilli paste and stir-fry for 1-2 minutes, add the beans and stir fry for 2-3 minutes until just tender, transfer mixture to a bowl. 3 Add bean sprouts to wok and squeeze over the lemon juice, stir-fry 30 seconds, return beans to the wok and toss quickly until well combined. Serve.