Name: Lime & coconut snake bean salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 350 gram coarsely chopped snake beans; 1/4 cup coconut cream; 1 tablespoon lime juice; 2 teaspoon fish sauce; 1 thinly sliced long red chilli; 1/2 cup coarsely shredded fresh coconut; 3/4 cup loosely packed fresh coriander leaves

Ingredients

350 gram coarsely chopped snake beans

1/4 cup coconut cream

1 tablespoon lime juice

2 teaspoon fish sauce

1 thinly sliced long red chilli

1/2 cup coarsely shredded fresh coconut

3/4 cup loosely packed fresh coriander leaves

Method

1.Boil, steam or microwave beans until tender; drain. Meanwhile, place coconut cream, lime juice, fish sauce and chilli in a screw-top jar; shake well.

2.Place beans and coconut mixture in a medium bowl with shredded fresh coconut and coriander leaves; toss to combine.

To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool the coconut, then break it apart and grate the flesh.
Note

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Ingredients

Method

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