200g green beans, topped and tailed
1 red chili, halved and finely sliced, use a bird's eye chili for more heat
1 lemongrass, finely sliced
2cm piece ginger, shredded
2 cooked, skinless chicken breasts
small bunch mint leaves
large bunch Thai basil or cilantro
1 lime cut in wedges or cheeks, to serve
steamed jasmine rice, to serve
100ml lactose free cream
1 tbsp garlic infused oil
3 tbsp fish sauce
1 tsp sugar
juice 1 lime
1 bird's eye chili, finely diced
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 chili, lemongrass and ginger.
Pull the chicken breasts into shreds using your fingers and add to the bowl.
Make the dressing. Mix the lactose free cream with the garlic infused oil, fish sauce, sugar, lime and chili.
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.
Recipe adapted from: Good Food