Crunchy Thai Salad - cooking recipe

Ingredients

2 limes, juiced
1 tablespoon Thai red curry paste
2 tablespoons fish sauce
1/2 tablespoon brown sugar
200 g fresh green beans
200 g bean sprouts
1 red pepper, sliced into thin strips
1 medium red onion, thinly sliced
1/4 cup fresh coriander, chopped
1/4 cup of fresh mint, chopped
1 small red chilies or 1 small green chili, minced (optional)
8 -12 leaves baby lettuce

Preparation

Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
Boil the green beans for one minute, then drain and let cool.
Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
Toss until mixed.
Arrange the lettuce leaves on a plate, then put some salad on top.