Ingredients

• 200g (1 cup) white glutinous rice
• 400ml can coconut cream
• 2 stalks lemongrass, white part only, thinly sliced
• 4 kaffir lime leaves, centre vein removed, thinly shredded
• 100g light palm sugar, grated
• 80ml (1/3 cup) fish sauce
• 3 small skinless chicken breasts
• 1 bird's-eye chilli, seeded, finely chopped
• 60ml (1/4 cup) lime juice
• 1/2 (400g) green papaya, peeled, shredded
• 100g grape tomatoes, halved
• 1 (200g) yam bean (see note), peeled, shredded
• 150g snake beans or green beans, trimmed, cut into 1cm pieces
• 1 red eschalot, thinly sliced
• 1/2 cup each mint, coriander and Thai basil leaves
• 40g shredded coconut, toasted
• Vegetable oil, to shallow-fry
• Banana leaves and lime wedges, to serve

Description

Chicken, Green Papaya And Coconut Salad With Sticky Rice Cakes Recipe - For Sticky Rice, Place Rice In A Bowl, Cover With Boiling Water And Leave For 1 Hour, Then Rinse Until Water Runs Clear. Place In A Muslin-lined Bamboo Steamer And Cook, Covered,...

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