For the chicken breast with curry, open the coconut and peel out and grate the coconut part. Mix grated coconut meat with finely chopped dates, red curry paste and star anise (crushed in a mortar).
Cut pockets in the chicken breast and fill with the coconut mixture. Salt the chicken and fry it in hot fat. Then carve skewers from the lemongrass and use them to fix the pockets.
Then steam at 130 degrees and 75% humidity for 20 minutes in the steamer (alternatively roast in the oven with a tray full of water).
Steam the jasmine rice in twice the amount of salted water at 160 degrees for about 40 minutes in the oven with the lid on until soft. Serve chicken breast with curry with jasmine rice and sweet chili dip.