Crispy Thai Chicken salad

Ingredients

• Chicken
• 500 g chicken thighs (deboned) (You can buy deboned thighs)
• 400 g (1 tin) coconut milk
• 15 ml (1 tbsp.) garlic, chopped
• 15 ml (1 tbsp.) ginger, chopped
• 5 ml (1t) green chilli, chopped
• A handful of fresh coriander leaves, chopped
• Salt and black pepper
• Salad
• 3-4 mange-tout peas, cut in strips
• 2 medium carrots, cut into julienne strips
• ½ cup English cucumber, cut into julienne strips
• 1 mango, peeled, pitted and cut into strips
• 8-10 litchis, peeled, pitted and cut in half (You can use tinned litchis)
• ½ cup green bean sprouts
• 50 g peanuts
• A handful of fresh mint leaves
• A handful of coriander leaves
• Sauce
• 250 ml (1 cup) coconut milk (drained from cooked chicken)
• 15 ml (1 tbsp.) Thai red curry paste
• 5 ml (1 t) garlic, chopped
• 5 ml (1 t) green chili, chopped
• 5 ml (1 t) fish sauce
• 5 ml (1 t) honey
• 5 ml (1 t) soy sauce
• Juice and grated peel of one lime
• Pinch of salt and black pepper
• Coconut shavings and lime wedges for serving