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Ingredients

• 2 chicken breasts, skin removed, finely diced

• 75ml/3fl oz Thai fish sauce (nam pla)

• 2 limes, juice only

• 1 tbsp gochujang (a Korean fermented chilli paste available from Asian supermarkets)

• 4 cucumbers, 3 shaved into ribbons using a potato peeler, 1 cut into 7.5cm/3in batons

• 75ml/3fl oz Japanese rice wine vinegar

• 8 birds’-eye chillies, chopped

• ½ head of broccoli, florets sliced into thin slices

• 5 spring onions, sliced into 1.5cm/½in slices on the diagonal

• 6 shallots, preferably Thai, chopped

• handful fresh mint leaves, chopped

• handful fresh coriander, chopped

Description

This Recipe Is A Light, Healthy Alternative To Thai Curry, With A Heady Balance Of Hot, Sour, Salty And Sweet Flavours.

BBC