Prepare the edamame:

Preheat the oven to 400°F. In a large heatproof bowl, microwave 1 tablespoon of coconut oil on High until melted, about 1 minute. Add the thawed and patted dry edamame to the bowl and toss to coat.

Spread the edamame evenly on a large rimmed baking sheet, and bake for 30 minutes, stirring every 10 minutes, until crispy and browned.

Prepare the curry mixture:

While the edamame bakes, microwave the remaining 1 ½ teaspoons of coconut oil in the same bowl until melted. Add the tamari, curry paste, lime juice, coriander, cumin, ginger, and turmeric, and whisk until smooth.

Combine the ingredients:

Once the edamame is done baking, remove it from the oven and sprinkle with ¼ teaspoon of salt. Add the plantain chips and chopped cashews to the pan, then drizzle the curry paste mixture over the edamame and toss everything together until evenly coated.

Return to the oven and bake for 8 minutes.

Add the coconut:

Sprinkle the coconut flakes over the edamame mixture and continue baking for another 2 minutes until the coconut and plantain chips are crispy and toasted, and the curry mixture has thickened.

Cool and serve:

Let the snack mix cool on the pan for about 20 minutes until it reaches room temperature. Once cooled, sprinkle with the grated lime zest before serving.