This delicious, moorish Thai crust has coriander, mint, sesame seeds and desiccated coconut. The chicken is pan-fried briefly to make the crust golden, then finished in the oven to make it tender and moist.
The salad has a zesty lime and coconut dressing and is a tasty, fresh side. This meal is easier than you think to make and tastes amazing. Serve alone or as part of a Thai banquet.
The crumb is moorish and the salad fresh and tasty