Preheat the oven to 200°C and heat a griddle pan until hot.
Blend chillies, shallots, garlic, ginger, galangal, and salt into a smooth paste.
Bruise lemongrass stalks and place one inside each poussin cavity.
Rub half of the spice paste over the inside and outside of the poussins.
Boil the remaining paste with coconut cream and sugar, then simmer until reduced by half.
Griddle the poussins for 3-4 minutes per side until golden marks appear.
Roast poussins at 200°C for 15-20 minutes while basting with coconut mixture every five minutes.
Rest the chicken for 5 minutes, then top with pan juices and lime juice.
Reduce the oven temperature to 180°C.
Wrap shrimp paste in foil and bake for 10 minutes until aromatic.
Grind fresh chillies and ginger in a mortar.
Combine the roasted shrimp paste with the chilli mixture.
Mix in tamarind, lime juice, water, fish sauce, and sugar to complete the dressing.
Toss cucumber, pineapple, mango, papaya, and apple in a bowl.
Gently fold in spring onions and mint.
Stir in half of the crushed peanuts.
Coat the salad thoroughly with the prepared dressing.
Serve chicken with the salad, garnished with remaining peanuts and mint.