Yam Tua Poo

Yam Tua Poo

“Yam Tua What??!”  Hey, I didn’t name the dish.  But all that matters is that it tastes good.  And taste good it does!  I had some leftover coconut milk, roasted chili paste, and lime juice that I needed to use, so I decided to make this classic bean dish from Thailand.  Yam Tua Poo traditionally uses winged beans, but yard-long beans or green beans (used in this recipe) can be substituted.  Wing beans can be found in most Asian supermarkets.  This is a tasty Thai bean salad usually uses chicken, but other versions use pork or shrimp.

Ingredients

  • 1 lb boneless, skinless chicken breast
  • ½ tablespoon salt
  • ½ lb fresh green beans, trimmed
  • ½ tablespoon salt
  • ¼ cup unsweetened coconut flakes
  • 1 red chile, seeded and thinly sliced
  • Dressing
  • ½ cup canned coconut cream
  • 2 teaspoons chile paste (preferably roasted)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar (paleo: substitute honey)
  • Garnish
  • 2 tablespoons French fried onions
  • 3 tablespoons roasted peanuts, crushed
Read the whole recipe on The Daring Gourmet