Coconut-poached chicken with salad | Women's Weekly Food

Ingredients

• 2 400ml cans coconut milk
• 1 tablespoon coarsely chopped fresh coriander root and stem mixture
• 2 cloves garlic, thinly sliced
• 2 fresh kaffir lime leaves, finely shredded
• 800 grams chicken breast fillets
• 10 centimetre (20g) fresh lemongrass
• 1 (130g) cucumber, halved lengthways, seeded, thinly sliced
• 1 1/2 cup (120g) bean sprouts
• 1/2 cup loosely packed fresh mint leaves
• 3/4 cup loosely packed fresh coriander leaves
• 1 fresh long red chilli, thinly sliced
• Coriander and lime dressing
• 2 teaspoons coarsely chopped fresh coriander root and stem mixture
• 2 cloves garlic, peeled
• fresh small red thai chillies
• 1 tablespoon caster sugar
• 1/4 cup (60ml) lime juice
• 2 teaspoons fish sauce