Thai Coconut Chicken Salad

Ingredients

• 600g skinless chicken breasts
• 2 kaffir lime leaves, roughly sliced
• 3cm piece of fresh ginger, sliced
• 400ml lite coconut milk
• 1 tbsp fish sauce
• 2 carrots, peeled
• 1 lebanese cucumber (or 1/2 telegragh cucumber)
• 1-2 spring onions
• 200g mung bean sprouts
• 1/3 cup roughly chopped coriander
• 1/3 cup torn mint leaves
• 1/3 cup thai basil leaves
• 1/4 cup roughly chopped roasted peanuts
• 2 tbsp crispy shallots (optional)
• juice of 2 limes (or juice of 1 lemon)
• 1 tbsp sweet chilli sauce