Ingredients

Steps

• Boil palm sugar, fish sauce, and coconut milk in a heavy-based frying pan.
• Simmer chicken thighs in the liquid for 10 minutes and leave to cool.
• Finely slice shallots and cut deseeded pepper and chillies into thin strips.
• Deseed cucumber and use a peeler to create long strips.
• Chop roasted peanuts and mix with coriander.
• Combine the sliced vegetables in a bowl.
• Remove skin from cooled chicken and cut into thin strips.
• Add chicken and cooled coconut liquid to the vegetable mix.
• Toss the salad well and serve topped with nuts and coriander.