4cocktail tomatoes, cut in half and then quartered
For the Nuac Cham Dressing
1/4cuprice wine vinegar
1/4 cup fish sauce
1clove garlic, minced
Pinchof red pepper flakes
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 1/3 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.