Ingredients

• 50g/2oz palm sugar (substitute golden caster sugar if unavailable)
• 50ml/2fl oz fish sauce
• 1 can coconut milk
• 6 chicken thighs
• bones removed
• 2 small shallots
• small Thai ones if possible
• ½ small red pepper
• 2 long red chillies
• ½ cucumber
• peeled
• 100g/3½oz roasted peanuts
• handful of coriander leaves
• lime leaves (optional)

Directions

• In a heavy-based frying pan
• bring to the boil the palm sugar
• fish sauce and coconut milk. Once it's boiling
• drop in the chicken thighs and make sure all pieces are covered by the liquid. Simmer for a good 10 minutes
• turning once or twice. Once cooked
• leave to cool in the liquid.
• Peel and slice the shallots very finely
• remove the seeds from the pepper and the chillies and cut into long thin strips.
• Cut the cucumber down the centre lengthwise and remove the seeds. Using a potato peeler
• peel long strips of the cucumber until all used up.
• Chop the roasted peanuts and mix them with the coriander. Mix the pepper
• shallots
• chillies and cucumber in a bowl and leave to sit.
• When cool
• take the chicken from the liquid and
• using a sharp knife
• remove any skin and discard. Cut the chicken into thin strips about the same size as the pepper and chillies. Add the chicken to the vegetable mix
• then add the coconut milk mixture.
• Toss well together and place in a large bowl. Sprinkle with the chopped nuts and the coriander to serve.