Poached coconut chicken

Ridiculously simple, but tasty and pretty healthy.

(serves 4)
400ml can coconut milk
2 tablespoons fish sauce
1 1/2 tablespoons grated palm sugar (can be found at Asian supermarkets) or brown sugar
1 tablespoon green peppercorns in brine (also available at Asian supermarkets)
1 stem lemongrass, split and bruised
4 chicken breasts (skinless and boneless)
lime wedges to serve

Heat all ingredients except chicken in a large shallow pan, stirring until sugar dissolves. Reduce to simmer and add chicken. Cover pan and cook 10-15 mins and turning halfway through. Remove from heat and stand for 10 mins. Cut chicken into thick slices. Serve over rice with lime wedges and vegies of your choice.