2 chicken breast fillets, skin removed
250ml (1 cup) coconut milk
1 lemongrass stem, thinly sliced
2 small red chillies, halved
Handful of bean sprouts
1/2 red capsicum, thinly sliced
1 cup coriander sprigs
200g roast peanuts
30ml lime juice
1 tbsp fish sauce
1/2 tsp sesame oil
Freshly ground black pepper
50ml peanut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place chicken in a small saucepan and cover with coconut milk. Add lemongrass and chillies. Bring to the boil, lower heat and cook, covered for 5 minutes. Turn chicken over and cook for a further 5 minutes. Check chicken is cooked through. Allow to cool completely in coconut milk, then drain and slice thinly. Discard cooking liquid.
Peel cucumber, cut in half lengthways and remove seeds. Peel carrot and daikon and using peeler slice long thin strips of carrot, daikon and cucumber. Combine cucumber, carrot, daikon, bean sprouts, capsicum, coriander and peanuts.
Prepare salad dressing by mixing lime juice, fish sauce, sesame oil and black pepper and whisk in peanut oil. Toss through salad and arrange on a large platter, top with coconut chicken and serve.