Lemongrass Chicken Salad

• 1/4 cup lemongrass, minced (white to light green part only)
• 1/2 cup fresh squeezed lime juice
• 1/3 cup thai roasted chili paste
• 1/4 cup fish sauce
• 1/4 cup sugar
• 2 teaspoons crushed dried red chilies
• 1 1/2 cups water
• 1 cup minced chicken
• 2 teaspoons oil
• 3/4 lb raw large shrimp, peeled and deveined
• 1 cup shredded coconut
• 2 cups shredded cabbage
• 20 green beans, sliced and blanced (or use frozen ones)
• 1 cup roasted peanuts, chopped
• 1 cup chopped fresh cilantro
• 1 cup thinly sliced red onion
• 1 cup mint leaf
• 1/4 cup kaffir lime leaf, minced

1. Combine lemongrass, lime juice, chilli paste, fish sauce, sugar and dried chilli in a small bowl to make a dressing and set aside.
2. Bring the water to the boil in a pot.
3. Add chicken and cook until chicken is cooked.
4. Drain and rinse chicken under cold water and drain again.
5. Heat a grill pan and spray with oil.
6. Cook shrimp until just cooked, about 2 minutes per side.
7. Set shrimp aside.
8. Spread coconut in a small pan and toast under a broiler until lightly browned, Stir often as it burns easily.
9. In a large salad bowl combine the cabbage and beans with the coconut, peanuts, cilantro, onion, mint and lime leaves.
10. Add chicken and dressing and toss together well.
11. Transfer to the serving platter and top with shrimp.

fresh squeezed lime juice, thai, fish sauce, sugar, red chilies, water, chicken, oil, shrimp, shredded coconut, cabbage, green beans, peanuts, fresh cilantro, red onion, mint leaf, lime leaf

Taken from www.food.com/recipe/lemongrass-chicken-salad-67626 (may not work)