225g (8oz) cooked shredded chicken
handful fresh coriander leaves
squeeze of lime juice
FOR THE CASHEW CLUSTERS:
100g (4oz) unsalted cashew nuts, roughly chopped
10ml (2 tsp) Thai fish sauce (nam pla)
30g (2 tbsp) brown sugar
2.5ml (1/2 tsp) dried chilli flakes
finely grated rind of 1 lime
Preheat the oven to 180C (350F), Gas Mark 4. To make the cashew clusters, mix the nuts, fish sauce, sugar, chilli and lime rind on a small baking tray lined with parchment paper. Bake for 10 minutes, stir, then bake for another 5 minutes. Leave to cool, then break into small pieces.
Meanwhile, make the Ainsley Harriott Thai Coconut, Chilli & Lemongrass Rice according to the directions on the packet. Remove from the heat and leave to cool for a couple of minutes.
TO SERVE: Fold the shredded chicken and coriander into the rice with enough of the lime juice to taste. Divide among plates and then scatter over the cashew clusters.
This would also make a great vegetarian salad; simply omit the chicken and add a selection of your favourite crunchy vegetables instead.