Chicken and Mango salad

  • 2-3 tablespoons of groundnut oil
  • 2 stalks of lemon grass finely chopped
  • 2 small shallots very finely sliced
  • 4 kaffir lime leaves, finely chopped
  • 2 skinless chicken breasts chopped into smallish pieces
  • 1 teaspoon of palm or brown sugar
  • 1 tablespoon of fish sauce
  • 1 tablespoon of peanut butter (optional)
  • 1 mango chopped into small squares
  • 1 tablespoon of dry roasted peanuts chopped (optional)
  • 160ml coconut cream
  • A handful of coriander leaves
  • Juice of 1 lime
  • A pinch of salt
  • Gem lettuce leaves
  • Heat the groundnut oil in a saucepan and gently fry the shallots, chilli, lemongrass and kaffir leaves for about 3 minutes
  • Add the chicken and fry for a further 2/3 minutes
  • Add the coconut cream and sugar and cook gently for about 10 minutes until the chicken is cooked through.
  • If the coconut milk separates add a little water or chicken stock.
  • Add the fish sauce, lime juice and peanut butter (if using). Mix though thoroughly. Remove from the heat and leave to cool completely.
  • Lay out the leaves of a small gem lettuce.
  • Put the mixture into the middle and decorate with mango, chopped honey-roast peanuts and coriander.