Ingredients

• 50g/2oz palm sugar
• 50ml/2fl oz fish sauce
• 1 x 400ml can coconut milk
• 8 boneless skinless chicken thighs
• ice cubes (optional)
• 8 kaffir lime leaves
• very finely sliced
• 4 red Thai shallots
• peeled
• thinly sliced
• 1 red pepper
• seeds removed
• finely sliced
• 3 small red chillies
• finely sliced
• 1 cucumber
• cut in half lengthways
• seeds scooped out with a teaspoon
• flesh julienned
• 1 large bunch coriander
• leaves only
• 1 small bunch mint
• leaves only
• 1 small bunch Thai basil
• leaves only
• 50g/2oz roasted salted peanuts
• lightly crushed
• fresh coconut shavings

Directions

• Bring the palm sugar
• fish sauce and coconut milk to the boil in a pan.
• Reduce the heat until the mixture is simmering. Add the chicken thighs and poach in the liquid for 4-5 minutes
• or until the chicken is just cooked through. (NB: The chicken is cooked through if the juices run clear when a skewer is inserted into the thickest part.) Remove the chicken thighs from the cooking liquid using a slotted spoon and pat dry with kitchen paper. Reserve the cooking liquid.
• Heat a griddle pan over a high heat. Add the poached chicken and cook for 3-4 minutes
• turning regularly
• until golden-brown griddle marks appear on all sides. Set aside.
• Meanwhile
• return the cooking liquid to the heat and bring to the boil. Continue to boil for 1-2 minutes
• then transfer the cooking liquid to a jug and place the bowl into a sink or large dish filled with ice
• if using
• or filled with cold water.
• Add the sliced lime leaves to the hot coconut milk and whisk until the liquid has cooled and the lime leaves are fragrant.
• In a separate bowl
• mix together the shallots
• pepper
• chillies and cucumber until well combined.
• Add one tablespoon of the coconut and lime mixture to the salad and mix to coat the ingredients in the dressing.
• When the chicken thighs are cool enough to handle
• slice the meat into strips and add to the salad. Add the herbs and mix well to combine.
• To serve
• drizzle over a little of the remaining coconut and lime dressing. Sprinkle over the peanuts and the coconut
• if using.