Coconut Chicken

400ml coconut milk

2 chicken breast

1 lemon grass stalk (chopped and banged)

Place all ingredients into pot with 400ml water and pop onto medium
heat. Bring up to a high simmer, before lowering heat low and letting it
gently simmer for 10 minutes. Allow to cool in pot before removing
breast and shredding with two forks.

Nuoc Mam Dressing

2 tbl sp caster sugar

1/2 cup boiling water

1/4 cup fish sauce

1 lime (juice)

Dash of white wine vinegar

2 garlic cloves (roughly diced)

1 long red chilli (roughly diced)

In bowl pour boiling water over the caster sugar and mix with a spoon to bring all together and melt the sugar. Add in the rest of you ingredients and adjust to your taste.

Toasted Shredded Coconut

1/2 cup coconut flakes

Add coconut flakes to dry pan over high heat and allow to gently brown. Make sure you keep flipping the flakes to get an even coating or toasty colour and so not to burn the flakes.

Salad

1/8 wedge purple cabbage

1/2 red onion

1 carrot (skin peeled off)

1 Lebanese cucumber

1 cup coriander and mint leaves (washed)

Start by very thinly slicing the purple cabbage before also thinly slicing the red onion. Add to very large bowl and sprinkle on salt. Massage the salt through to help break the ingredients down for a minute or so. Add in the carrots and cucumber in by peeling them with a julienne peeler. Stop peeling when you hit the seeds in the cucumber. Finally add the herb leaves.

In same bowl add in the shredded coconut chicken and spoon in your nuoc mam dressing. Use as much dressing as you like, I use just over half the amount and you can save the rest in the fridge for other dishes. Mix together thoroughly until all the salad is coated before plating up and topping with the toasted coconut shreds.