Ingredients

• 1 dbl chicken breast, skinless
• 200-250 ml coconut cream
• pinch salt
• 1-2 tbsp stock or water (maybe)

Dressing

• 4 tbsp of the poaching coconut cream liquid (freeze the rest)
• large pinch palm (or brown) sugar
• 1 tbsp fish sauce
• 1/2 tbsp lime juice

Salad

• 2 stalks finely sliced lemongrass
• 4 shredded kaffir lime leaves
• 1-2 tbsp coriander leaves
• handful of basil leaves (Thai if you can get it)
• handful mint leaves
• 1 cup pomelo segments, torn into pieces (preferably pink pomelo - you can substitute pink grapefruit)
• 1 tbsp ground roasted peanuts Paste
• 3 dried long red chillies - grilled and deseeded
• 2 cloves garlic, grilled then peeled
• large pinch salt

Description

You Can Substitute Ruby Grapefruit For Pomelo. This Recipe Adapted From David Thompson's Massive Thai Food (with Apologies To Same). It Doesn't Sound Quick, But…

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