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Ingredients:
2 tbsp. Mae Ploy Sweet Chili Sauce
1 tbsp. Cooking oil
2 pcs. Red chili, seeded and chopped
2 tsp. Grated lime rind
4 pcs. Chicken breast fillet
100g. Baby spinach leaf
300g. Snake bean, trimmed and blanched
CHILI-COCONUT MILK DRESSING:
1/2 cup Chaokoh Coconut Milk
1 pc. red chili, seeded and chopped
1/4 cup chopped fresh coriander (cilantro) leaf
3 tbsp. Lime juice
1 tbsp. Baby Brand Fish Sauce
Instructions:
1. Heat the oil in a frying pan over medium-high heat.
2. Add the chilies, lime rind, and Mae Ploy sweet chili sauce to the pan and cook for 1 minute.
3. Add the chicken fillets and cook for 3 minutes each side or until golden. Set aside.
4. To make the chili-coconut milk dressing, place the chili, coconut milk, coriander, lime juice and fish sauce in a bowl and mix to combine.
5. To serve, place the spinach leaves and snake beans on serving plates.
6. Slice the chicken thickly and place on the beans.
7. Spoon over the dressing and serve.
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