4cocktail tomatoes, cut in half and then quartered
¼cupchopped cilantro
¼cupchopped mint
For the Nuac Cham Dressing
¼cuprice wine vinegar
¼ cup fish sauce
3-4limes, juiced
1clove garlic, minced
2tablespoonsgrated carrot
2tablespoonssugar
Pinchof red pepper flakes
Instructions
In a medium size skillet, combine the coconut milk with the ginger, lemon grass, fish sauce, coconut palm sugar and chili garlic sauce and bring to a boil. Add the chicken and bring back to a boil then lower to a simmer and cook for 4-5 minutes or until the chicken is cooked through. Stir in the lime juice then transfer the chicken to a bowl. Save ⅓ cup of the sauce in a small bowl and stir in the rice wine vinegar to taste and set aside.
Add the sliced cucumber, red onion and tomatoes to the chicken and gently toss with the cilantro and mint. Dress as desired with the reserved sauce with rice wine vinegar dressing, or with the Nuac Cham Dressing. Serve the salad and add more herbs as desired.