POACHED CHICKEN, PISTACHIO AND HERB SALAD

POACHED CHICKEN, PISTACHIO AND HERB SALAD
4 chicken fillets
60 ml fresh lemongrass, chopped
1 x 425 g tin coconut cream
60 ml water
1 red chilli, seeded and finely sliced (or use a finch of dried chilli flakes)
2 cm stem fresh ginger, cut into thin strips with potato peeler
60 ml spring onions, finely sliced
5 ml fish sauce
15 ml honey
60 ml fresh basil, chopped
2 handfuls fresh coriander
60 ml pistachios, shelled
fresh coconut, shaved
juice of 1 lime

Place the chicken and lemongrass in pot with the coconut cream and water over medium heat and cook for 10 minutes without the lid on. Allow to cool in the pot, remove the chicken and slice to desired width.
Place the chilli, ginger, spring onion, fish sauce, honey, lime and basil in a small bowl and stir, allowing the flavors to mix.
Divide the coriander among 4 plates and top with the sliced chicken.
To serve sprinkle the pistachios and fresh coconut shavings and drizzle with the chilli and ginger sauce.
Photo and recipe: Elsabie Templeton