peel away the outer layer of the lemongrass then chop roughly along with the ginger, shallots + chillies 

remove the coriander stalks + chop roughly - keep the stalks for the paste + save the leaves for later

using a pestle + mortar or a food processor (no judgements here!), combine all of the chopped ingredients with some turmeric to make a paste

set half of the paste aside to form the base of the sauce

add 4 tbsp coconut milk, juice of half a lime + chopped mint leaves to the remaining paste. stir together to make the chicken marinade

place your chicken thighs in an oven dish. spoon over the chicken marinade + mix to coat. marinate in the fridge for at least 4 hours

thinly slice the onion, carrot, cucumber + radishes

make the simple pickling liquid by combining the apple cider vinegar, sugar + a pinch of salt. bring to a boil to dissolve the sugar then leave it to cool

pour half of the pickling liquid over the radishes + leave for 30 mins

combine the other half of the liquid with coriander + mint to make a salad dressing. save this for later to keep your salad crispy

cook the sticky rice according to the packet instructions

make the coconut lemongrass sauce - heat 1 tbsp oil in a pan + add the spice paste. fry this until it smells fragrant. add coconut milk + stir to combine, then add chicken stock + stir again. season to taste with salt, sugar + lime

place the marinated chicken thighs skin-side down on a smoking hot grill. flip once the skin is crispy + grill until cooked through

place half a lime faced down to caramelise 

slice the chicken + set aside

pour the salad dressing over the salad. in a bowl, spoon some of the sauce over the rice, then top with chicken, pickled radish + salad. garnish with coriander, chilli, caramelised lime + coconut flakes