Thai pomelo and chicken salad | Something New For Dinner

Ingredients

• 4 chicken thighs
• 1 half stalk lemon grass, peeled and bruised
• 1 T kosher salt
• 1 half onion, peeled and chopped in quarters
• 1 pinch red pepper flakes
• 2 pomelos, pithed and membranes romoved – roughly 4 cups
• 3 ounces shallots
• 2 cups canola oil
• 1/2 cup coconut milk
• 1-2 t Thai red curry paste, to taste
• 1/4 cup Thai fish sauce, to taste
• 1 t sugar, to taste
• 1/4 cup fresh lime juice, to taste
• Salt, to taste
• 2 green onions, chopped in 1″ lengths
• 1/2 cup coarsely chopped cilantro, including stems
• 1/2 cup coarsely chopped mint leaves
• 1 – 6 Thai Bird’s eye chiles, to taste
• 3 T chopped roasted peanuts, divided
• 2 T toasted shredded coconut
• 12 butter lettuce leaves
• 4 limes, sliced Thai-style