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Export 15 ingredients for grocery delivery
Step 1
Bring stock, ginger, coriander stems and 250ml (1 cup) coconut milk to a simmer in a deep frying pan over low heat. Add the chicken. Cook for 15 minutes or until just cooked. Remove from heat. Set aside for 5 minutes to infuse. Use tongs to transfer to a plate. Set aside to cool. Shred.
Step 2
Meanwhile, combine the lime juice, fish sauce, palm sugar and remaining coconut milk in a small bowl.
Step 3
Combine the chicken, dressing, mango, avocado, capsicum, spring onion, chilli, half the mint and half the coriander leaves in a large bowl. Transfer to a platter. Sprinkle with the cashew and the remaining mint and coriander.
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