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1
Bash the ends of the lemongrass with a rolling pin to release all of the juices.
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2
Place in a saucepan with the coconut milk and a pinch of salt, and bring to the boil.
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3
Add the chicken breasts, cover with a lid, reduce the heat and simmer for 5 minutes.
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4
Remove from the heat and leave the chicken to cool in the coconut milk for about 10 minutes.
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5
Cut the cheeks off the mango, cut into strips and slice off the skin.
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6
Keep to one side.
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7
Trim the remaining mango flesh from the stone, place in a small food processor and blitz to a puree.
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8
Alternatively bash to a pulp in a pestle and mortar.
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9
Mix in the fish sauce, ginger, lime juice and zest and the palm sugar.
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10
Taste and add any additional fish sauce if needed.
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11
If the dressing seems too thick, loosen with a splash of water.
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12
Cut the cucumber in half, scoop out the seeds and thinly slice on an angle into half moon shapes.
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13
Toss with the scallion, red chili, mint leaves, cilantro leaves, Chinese lettuce and the dressing.
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14
Spoon onto 2 plates.
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15
Pat the mango dry with kitchen paper, and then scatter/rub some of palm sugar over the top.
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16
Scatter/rub the remaining palm sugar over the top of the chicken.
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17
To caramelise the sugar, place on a hot frying pan.
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18
Slice the chicken in half and sit on top of the salad with the mango.
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19
Finally scatter with the chopped peanuts and serve.
