Coconut, Lime, And Lemongrass Chicken Salad

Ingredients

• 1 tablespoon coconut oil
• 6 boneless chicken thighs or 4 breasts, skin on
• 4 garlic cloves, finely sliced
• 2 thin slices of fresh root ginger, peeled and chopped
• 3 lemongrass stalks, outer leaves discarded, finely chopped
• one 400-milliliter tin (1 3/4 cups) coconut milk
• finely grated zest and juice of 2 limes
• 2 makrut lime leaves, shredded (optional)
• 1 tablespoon fish sauce
• sea salt and crushed white peppercorns
• handfuls of mint, coriander (cilantro) and basil, to serve
• 2 tablespoons vegetable oil
• 2 shallots, finely sliced
• 1 large carrot, peeled and julienned
• 1 large courgette (zucchini), julienned
• 1 1/3 cup cauliflower florets, finely sliced
• a small bunch of radishes, finely sliced
• a bunch of spring onions (scallions), finely sliced on the diagonal
• a small piece of fresh root ginger, peeled and grated
• 1 red chilli, finely chopped
• finely grated zest and juice of 1 lime