Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crunchy green beans and cabbage bruised with garlic, chilli, lime and fish sauce, finished with tomatoes and roasted peanuts.
Side dish. Good with Thai grilled chicken (gai yang), grilled pork neck or steamed fish. Find a main
Equipment: Pestle and mortar, saucepan
Measures and names
Ingredients
- 200 g green beans, trimmed and halved
- 2 garlic cloves, peeled
- 1-2 bird's eye chillies
- 2 tbsp fish sauce
- 2 limes, juiced
- 8 cherry tomatoes, halved
- 200 g white cabbage, finely shredded
- 30 g roasted peanuts, roughly crushed
Method
- Blanch the green beans in boiling salted water for 2 minutes, then drain and cool under cold running water.
- Pound the garlic and chillies to a rough paste in a large pestle and mortar.
- Add the green beans and pound lightly to bruise them, then add the fish sauce, lime juice and tomatoes and press gently with the pestle so the tomatoes release some juice.
- Toss everything with the shredded cabbage, taste for balance of salt, sour and heat, then scatter over the peanuts and serve.
Swaps and tips
Add the chillies one at a time and taste as you go, as bird's eye chillies vary in heat. If you don't have a large mortar, pound the garlic and chilli in a small one and bruise the beans with the end of a rolling pin in a bowl.
Easy variations
- Add a tablespoon of dried shrimp with the garlic
- Use shredded green papaya instead of the cabbage if you can find it
- Swap the peanuts for toasted cashews
- Add a handful of Thai basil
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 8 g | 4 g | 4 g | 90 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
