Place the yoghurt in a PLASTIC bowl and add the chillies and Thai spice.
Take the leaves off the coriander stalks, chop half coarsely, half finely and then add to yoghurt mix.
Add the lemon juice and sugar; mix well.
Add the star anise and coconut.
Leave in the fridge to stand for 1/2 hours.
Pour over chicken in the last 15/20 minutes of cooking then serve.
To adapt this to a fish dressing,follow all above steps,and add to fish either under the grill drizzled over in the last 2/3 minutes of grilling--or serve cold as a side dressing in a side dish with a spoon to be drizzled over with a cold green salad.