For the Thai salad, wash the cucumbers, radishes and carrots and twist into fine stripes with a spiral slicer.
Wash and roughly chop the mint and coriander.
Fry the veggie minced for approx. 4 minutes, turning, in a hot pan with a little oil.
Mix all the ingredients and season with lime juice, chilli, salt and pepper.
Divide the salad on plates and add the mango chutney on top before serving.