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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Here's a healthy and tasty way to get your veggies. This makes an easy appetiser for four people or you can turn it into a main dish for two by serving a piece of cod or thinly sliced pork fillet over the top. I also like a jalapeno pepper in my salad, but beware - because this dish is not cooked the jalapeno adds a lot of heat! Ingredients:
2 limes, juiced |
1 tablespoon thai red curry paste |
2 tablespoons fish sauce |
1/2 tablespoon brown sugar |
200 g fresh green beans |
200 g bean sprouts |
1 red pepper, sliced into thin strips |
1 medium red onion, thinly sliced |
1/4 cup fresh coriander, chopped |
1/4 cup fresh mint, chopped |
1 small red chilies or 1 small green chili, minced (optional) |
8 -12 leaves baby lettuce |
Directions:
1. Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
2. Boil the green beans for one minute, then drain and let cool.
3. Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
4. Toss until mixed.
5. Arrange the lettuce leaves on a plate, then put some salad on top.
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