Thai shredded chicken & runner bean salad

• runner beans↗200g g

  (or any other green bean), topped and tailed

• red chilli↗1

  halved and finely sliced, use a bird's eye chilli for more heat

• shallots↗2

  finely sliced

• lemongrass1

  finely sliced

• 2cm piece ginger

  shredded

• cooked, skinless chicken breasts↗2
• small bunch mint↗

  leaves

• large bunch Thai basil or coriander↗
• lime↗1

  cut in wedges or cheeks, to serve

• steamed jasmine rice↗

  to serve

• coconut cream↗100ml ml
• garlic clove↗1

  crushed

• fish sauce↗3 tbsp tbsp
• sugar↗1 tsp tsp
• juice 1 lime
• bird's eye chilli↗1

  finely diced

Step-by-step instructions

1. 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.

2. 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.