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Spicy Thai green bean salad

Ingredients
2 large French loaves
DRESSING
60 ml fresh lemon juice
60 ml coconut milk
15 ml chilli paste
10 ml anchovy spread
10 ml soy sauce
5 ml Worcestershire sauce
15 ml sugar
SALAD
250 g green beans
45 ml dessicated coconut
60 ml sunflower oil
2 garlic cloves, sliced
2 medium onions, sliced
2 chicken breasts, cooked and sliced
1 each, red and green chilli, finely chopped
45 ml dry roasted cashew nuts, coarsely chopped
GARNISH
fresh coriander

Method:
1. DRESSING: Whisk together the lemon juice, 45 ml of the coconut milk, chilli paste, anchovy, soy sauce, Worcestershire sauce and sugar. 2. SALAD: Blanch the beans in boiling water until tender but crisp, about 3 minutes. Refresh in cold water, drain again. 4. Heat a wok or pan. Add the coconut and toss gently over moderate heat until golden, about 1 minutes. Set aside. 5. Heat the oil in the wok, add the garlic and stir until golden and crisp. Remove with slotted spoon and set aside. 6. Fry the onion in oil until crisp. Remove with a slotted spoon and drain on absorbent paper. Pour the remaining coconut milk into the wok and cook for 30 seconds, add the sliced chicken and cook for 2 minutes. Stir in the chillies. Remove from wok and toss with dressing, beans, coconut, garlic, onion and cashew nuts. 7. Cut each of the breads in three, and then slice each piece in half horizontally. Arrange salad on the halves of bread, garnish with coriander leaves. Serves 4-6

Recipe From : Ideas February 01, 1996

Recipe from Ideas : February 01, 1996 See what Ideas has in store this month. Subscribe now and save!