Thai shredded chicken runner bean salad
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
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