In a medium saucepan over medium-high, heat the oil. Add the ginger and garlic and saute, stirring constantly, until they become fragrant and begin to color, about 1 minute. Add the frozen carrots, salt and water. Bring the carrots to a boil, then reduce the heat to low. Cover the pan and simmer for 15 minutes, or until carrots are very soft. Remove from the heat and stir in the coconut milk and cilantro.