Fragrant chicken salad with coconut, lime and chilli

Serves 4

200g poached chicken, shredded
4 sticks of spring onion, julienned
1 bunch of Thai mint leaves (if you cannot find Thai mint, garden mint will do)
Half a bunch of Thai basil
40g carrot (shredded)
100g beanshoots
40g mouli (white radish)
Juice of 2 limes
30-50g palm sugar (available at good oriental stockists)
1 red chili, finely chopped
1 green chili, finely chopped
10 large coriander roots
6-8 lime leaves, de-veined
1 clove of garlic, crushed
20g galangal (wild ginger), chopped and crushed
200ml seasoned coconut cream with salt & sugar
2tbsp fish sauce

Begin by placing the chilli, coriander roots, lime leaves, garlic and ginger into a pestle and mortar and pound until the mixture is smooth.  Add the palm sugar and lime juice, check for seasoning and finish with the coconut cream.  Put to one side.  Put the poached chicken into a bowl and add carrots, mouli, beanshoots and all the herbs.  Lightly mix these together and add the coconut, lime and chili dressing.  Garnish with some finely shredded spring onion and coriander. 

*It is imperative that the dressing is served at room temperature, so as to achieve maximum flavour, it is also important to remember that the coconut cream must not be too thick to achieve the desired consistency.