Recipe: Thai Chicken Salad

Ingredients

• ¼ cup (60ml) light coconut milk
• 2 tbsp (30ml) fish sauce
• 2 tbsp (30ml) grated palm sugar
• 500g chicken thigh fillets
• 2 tsp (10ml) sweet chilli sauce
• 1 tbsp (15ml) lime juice
• 150g (approx 2 cups) baby Asian salad leaves
• 1 red onion, finely sliced
• 2 spring onions, finely sliced on the diagonal
• 1 tsp (5ml) grated ginger
• 1 red chilli, seeds removed, finely sliced
• 1/3 cup each mint and coriander leaves, plus extra to garnish
• 1/3 cup (150g) roasted peanuts, roughly chopped