Spicy Thai green bean salad

Ideas
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (18)

2.00 bread — French loaf
DRESSING
60.00 ml lemon juice — fresh
60.00 ml coconut milk
15.00 ml chilli paste
10.00 ml anchovy paste
10.00 ml soy sauce
5.00 ml Worcestershire sauce
15.00 ml sugar
SALAD
250.00 g green beans
45.00 ml dessicated coconut
60.00 ml sunflower oil
2.00 garlic — cloves, sliced
2.00 onion — medium, sliced
2.00 chicken breast fillets — cooked
1.00 fresh chillies — red and green, finely diced
45.00 ml cashew nuts — dry roasted, chopped
garnish — garnish
fresh coriander
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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



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