Bevan Smith

chilli and roasted peanuts
1 x 400 ml can good-quality coconut cream
2 free-range skinless chicken breasts
1 tsp sea salt
2 pinches dried chilli flakes
3 cloves garlic, peeled
50 g palm sugar, crushed with a mortar and pestle
juice of 4 limes (or juice of 1½ lemons)
3 tsp fish sauce
2 cups baby spinach leaves
1 fresh red chilli, seeds removed and finely sliced
½ cup mint leaves, washed and roughly torn
¼ cup Vietnamese mint leaves (optional)
1 cup coriander leaves, washed
½ cup basil leaves, roughly torn
¼ red onion, finely sliced
1 cup finely sliced (Asian-style) spring onions
3 tbsp deep-fried shallots (available from Asian supermarkets)
¼ cup blanched peanuts, roasted and roughly chopped
1 tbsp chive flowers (optional)