Crab & coconut salad

  • Preparation time: 15 minutes

Serves: 2


200g pack trimmed fine green beans, halved
1 tsp coconut oil
1 tbsp mild curry paste
½ tsp ginger paste
1 tsp honey
4 shallots, finely sliced
200g white crab meat
90g pack coconut
chunks, grated
Juice of ½ lemon
25g roasted peanuts, chopped 


1. Blanch the green beans in boiling water for 4 minutes until al dente. Drain and refresh in a bowl of iced water.

2. Put the coconut oil in a small frying pan and heat, then add the curry paste, ginger and honey, frying gently for 1-2 minutes. Add a splash of water to loosen and cook for a further 1-2 minutes.

3. Remove the paste mixture from the pan and place in a bowl. Allow to cool a little, then stir in the beans and shallots, and coat well.

4. Place the crab meat and fresh coconut in a large bowl, and sprinkle with the lemon juice. Place the bean mixture on top and toss gently.

5. Serve sprinkled with the chopped peanuts.