Thai recipe for 4 people, takes only 5 mins; recipe has runner bean, red chilli, shallot, lemongrass, ginger, chicken breast, mint, coriander, lime, rice, coconut cream, garlic clove, fish sauce, sugar, lime and chilli.
Thai shredded chicken & runner bean salad
Course: Thai
Servings
4
servings
Prep time
30 mins
Ingredients
- Coriander: large bunch Thai basil or coriander
- Garlic Clove: 1 garlic clove, crushed
- Chicken Breast: 2 cooked, skinless chicken breasts
- Runner Bean: 200g runner beans (or any other green bean), topped and tailed
- Red Chilli: 1 red chilli, halved and finely sliced, use a bird's eye chilli for more heat
- Mint: small bunch mint leaves
- Sugar: 1 tsp sugar
- Lime: 1 lime cut in wedges or cheeks, to serve
- Chilli: 1 bird's eye chilli, finely diced
- Shallot: 2 shallots, finely sliced
- Ginger: 2cm piece ginger, shredded
- Fish Sauce: 3 tbsp fish sauce
- Lemongrass: 1 lemongrass, finely sliced
- Rice: steamed jasmine rice, to serve
- Coconut Cream: 100ml coconut cream
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.
