Method
- In a large bowl add fish sauces, lime juice, sugar, coconut milk, garlic, ginger, and kaffir lime leaves, mix together until sugar is dissolved
- Place the chicken in a bowl and add the mixture, Leaving 1/3 of the mixture for salad dressing
- Marinate chicken for 30 minutes -1 hour in the fridge
- Warm a fry pan or grill plate and cook until all sides are golden brown and the meat is cooked through
- Leave for 2 minutes to rest and then slice the chicken thinly
- Use this time to blanch the green beans and peas in boiling water for 2 minutes
- Drain the vegetables
- Add dressing to the vegetables and chicken and mix through
- Decorate with mint leaves and crushed toasted peanuts