Ingredients

• 1/4 cup (60ml) peanut oil
• 3 eschalots, finely chopped
• 3 garlic cloves, finely chopped
• 2 1/2 tsp dried chilli flakes
• 1/3 cup (80ml) fish sauce
• 1/2 cup (75g) finely chopped palm sugar
• 1/3 cup (80ml) lime juice
• 4 (about 1kg) chicken breast fillets
• 800ml coconut milk
• 2 bunches asparagus, ends trimmed, cut in half on an angle
• 2 (about 1.6kg) banana flowers (see note)
• 1 green banana chilli, seeded, thinly sliced
• 1 1/2 cups (about 1 bunch) Thai basil leaves
• 4 kaffir lime leaves, finely shredded
• 100g shaved fresh dry coconut

Description

Coconut Chicken And Banana Blossom Salad Recipe - To Make Dressing, Heat Peanut Oil In A Small Saucepan Over Medium Heat. Add Eschalot And Garlic And Cook, Stirring, For 5 Minutes Or Until Golden. Add Chilli Flakes And Cook For 1...

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