Snow pea and green bean salad Thai

2015-05-12
  • Yield : 1 large plate
  • Servings : 2 people
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

Snow pea and green bean salad Thai
This snow pea and green bean salad Thai is a crunchy delicious easy-to-make salad with one of my favorite coconut cream dressings.

Method

Step 1

Finely chop the garlic, coriander and the birds eye chillies together. Chop the shallots into a fine mince. Bring salt water to the boil and cook the snow peas. Cook them till they are just done and pour over cold water to stop the cooking. Cook the green beans the same way.

Step 2

In a wok, bring the vegetable oil to medium heat. Spread it around, add the onions and fry until fragrant. Add the garlic, coriander and chilli mix and fry till fragrant. Add the mushrooms and cook till they are just done. Add the snow peas, beans and the coconut cream dressing and stir to mix all the ingredients together. Add the chicken stock if the pan dries up. This will not take more than 5 minutes. Set aside to cool.

Step 3

Make thin slices with the onion and deep fry in vegetable oil till they are light brown in color. Drain on a tissue paper to remove the excess oil.

Step 4

Prepare a mixture of the green salad along with some of the finely sliced spring onions. Mix the green salad with the chicken mince and add two tablespoons of the coconut cream dressing. Sprinkle the fried shallots on top and serve.


My Notes
1. The salad mix can be different. Try with carrot batons instead of green beans.

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