Smoked Chicken Breast Slaw

Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Cook low with a little smoke until burnished and infused, resting before slicing.

Stir in the red curry paste and the rest of the fish sauce and palm sugar flavours, letting them cook out for a minute until fragrant.

Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.