Name: Thai shredded chicken & runner bean salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 200g runner beans (or any other green bean), topped and tailed; 1 red chilli halved and finely sliced, use a bird's eye chilli for more heat; 2 shallots finely sliced; 1 lemongrass finely sliced; 2cm piece ginger shredded; 2 cooked, skinless chicken breasts; small bunch mint leaves; large bunch Thai basil or coriander; 1 lime cut in wedges or cheeks, to serve; steamed jasmine rice to serve; 100ml coconut cream; 1 garlic clove crushed; 3 tbsp fish sauce; 1 tsp sugar; juice 1 lime; 1 bird's eye chilli finely diced

Thai shredded chicken & runner bean salad

200g runner beans
(or any other green bean), topped and tailed
1 red chilli
halved and finely sliced, use a bird's eye chilli for more heat
2 shallots
finely sliced
1 lemongrass
finely sliced
2cm piece ginger
shredded
2 cooked, skinless chicken breasts
small bunch mint
leaves
large bunch Thai basil or coriander
1 lime
cut in wedges or cheeks, to serve
steamed jasmine rice
to serve

Coconut dressing

100ml coconut cream
1 garlic clove
crushed
3 tbsp fish sauce
1 tsp sugar
juice 1 lime
1 bird's eye chilli
finely diced

Method

step 1
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.
step 2
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.