Grilled Chicken & Herby Grapefruit Salad

Thinly slice the spring onions. Combine the curry paste, spring onion whites and oyster sauce in a bowl. Add the chicken thighs, season with salt and pepper, then toss well.

Segment the grapefruits and transfer to a bowl. Squeeze the juice out of the grapefruit membrane into another bowl. Trim and thinly slice the shallot and add to the grapefruit juice along with the chilli jam, lime juice and spring onion greens. Season with fish sauce, then set aside.

Pick the mint leaves and coriander, discarding the stalks. Halve the sugar snap peas.

Place a frying pan over a medium-high heat. Once hot, add the coconut flakes and toast until golden. Transfer to the grapefruit juice bowl. Return the pan to a medium-high heat with a drizzle of oil. Cook the chicken for 8-10 mins until golden and cooked through. Season to taste with fish sauce.

Reheat the rice and share between bowls. Top with the chicken. Toss the mint, sugar snaps and coriander leaves through the grapefruit salad and serve alongside.