Thai chicken salad

INGREDIENTS

cup (60ml) light coconut milk

2 tbsp (30ml) fish sauce

2 tbsp (30ml) grated palm sugar

500g chicken thigh fillets

2 tsp (10ml) sweet chilli sauce

1 tbsp (15ml) lime juice

150g (approx 2 cups) baby Asian salad leaves

1 red onion, finely sliced

2 spring onions, finely sliced on the diagonal

1 tsp (5ml) grated ginger

1 red chilli, seeds removed, finely sliced

cup each mint and coriander leaves, plus extra to garnish

cup (150g) roasted peanuts, roughly chopped

METHOD

Stir together coconut milk, fish sauce and palm sugar over a low heat until sugar has dissolved, then bring to the boil.

Add chicken, cover and simmer for 10 minutes, or until cooked through.

Remove from heat and allow to cool.

Remove the chicken and reserve the liquid.

Add chilli sauce and lime juice to the poaching liquid and stir to combine dressing

Shred the chicken and mix in a bowl with salad leaves, onions, ginger, chilli and herbs.

Divide between plates, garnish with peanuts and extra herbs

Serve drizzled with dressing and crispy fried noodles.

SERVES: 4