date:Sep 06, 2013
cessor until finely ground. Add to coconut milk mixture. Simmer, stirring occasionally, for a further 5 minutes or until sauce is thick. Stir in lime juice. Cool. Makes 1 1/4 cups.
4. Remove chicken from cooking liquid and cool. Finely shred chicken into a bowl. Add reserved coconut flesh.
5. Fill a large bowl with warm water. Dip a rice paper wrapper in water for 20 seconds or until just softened, then place on a sheet of baking paper. Fold left side in by 5cm, then place some lettuce lengthw