- 4
Ingredients
- 1 tbsp salt
- 6 oz chicken breast substitute, like Quorn
- 1/2 lb green beans, trimmed
- 1/4 cup unsweetened grated dried coconut
- 1 red jalepeno chile, seeded and thinly sliced
- DRESSING
- 1/3 cup coconut cream (from the top of a can of coconut milk)
- 2 tsp roasted chile paste (get in Asian market)
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp fried shallots
- 1 1/2 tbsp fried garlic
- 3 tbsp unsalted roasted peanuts, crushed
- coconut cream, for garnish
Preparation
Step 1
Bring a small saucepan three fourths full of water to a boil. Add 1/2 tbsp of the salt and the chicken substitute and bring to a second boil. Reduce the heat to low and simmer until chicken cooked, a few minutes. Remove the chicken from the pan and discard the cooking piquid. Let cool and then cut into 1/4 inch pieces.
Bring the large saucepan three fourths full of water to a boil. Add the remaining 1/2 tbsp salt and the beans and boil until tender but still very crisp, about 1 minute. Lift out with a wire skimmer and rinse well under running cold water to stop the cooking. Cut the beans into 1/4 inch pieces and set aside.
In a dry frying pan over medium heat, toast the coconut, stirring occasionally, until it turns a light golden brown, 1-2 minutes. Pour onto a plate and let cool. Set aside.
In a large bowl, combine the cooled chicken, green beans, and chile.
To make the dressing, put the coconut cream into a bowl. Stir in the roasted chile paste, lime juice, fish sauce, and sugar, mixing until the sugar dissolves.
Add the dressing to the chicken-bean mixture and toss to mix well, Sprinkle with the coconut, shallots, garlic, and peanuts. Toss to mix. Serve.