200 g romano beans or any other green bean), topped and tailed
1 thai chile red halved finely sliced
2 shallots finely sliced
1 lemon grass finely sliced
1 piece ginger shredded
2 chicken breast strips/pre-cooked/chopped skinless cooked
1 small bunch mint leaves
1 large bunch thai basil
1 lime cut in wedges or cheeks, to serve
4 servings jasmine rice steamed
100 ml full fat coconut cream
1 garlic clove crushed
3 tbsp fish sauce
1 tsp sugar
1 juice of lime
1 thai chile diced finely
Equipment
bowl
peeler
Directions
Run a potato peeler down either side of the beans to remove any stringy bits.
Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green.
Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.
Make the dressing.
Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing.
Serve with the lime to squeeze over and jasmine rice.
