Step 1

Place the lemongrass, lime leaves, garlic, ginger, chilli, lime juice, sugar and fish sauce in a mortar and gently pound with a pestle until a coarse paste forms.

Step 2

Heat a wok over medium heat. Add the coconut and cook, tossing, for 1-2 minutes or until lightly toasted. Transfer to a bowl.

Step 3

Add the oil to the wok over high heat. Add one-third of the chicken and onion and stir-fry for 2 minutes or until browned and cooked through. Transfer to a bowl. Repeat in 2 more batches with remaining chicken and onion.

Step 4

Add the lemongrass paste to the wok and stir-fry for 1 minute or until aromatic. Add the chicken, onion and coconut cream and stir-fry for 2-3 minutes or until the sauce thickens.

Step 5

Combine the carrot, cucumber, bean sprouts, mint, coriander and lime leaf in a large bowl. Arrange on a serving plate. Top with chicken and sprinkle with toasted coconut. Serve immediately.