Chicken and Coconut Bowls - Sarah Graham Food

Ingredients

• 1 Tbsp sesame oil
• 1 heaped Tbsp Thai red curry (add more or less according to your taste and the varying brands)
• 1 heaped tsp grated fresh ginger
• 1 clove of garlic, minced
• 1 tsp tumeric
• 1 litre good-quality chicken or vegetable stock
• 1 x 410ml coconut milk
• 200g egg noodles, courgette noodles or soba noodles
• 1 red pepper, deseeded and sliced into thin lengths
• 100g spinach, roughly chopped or baby oak choy, tailed and halved lengthways
• 1-2 tsp fish sauce, or more to taste
• Juice of 1 lime, or more to taste
• 1-2 tsp coconut sugar, to sweeten if necessary
• Small handful of fresh coriander, roughly chopped to serve
• Small handful of fresh mint, chopped, to serve
• Extra fresh red chilli, thinly sliced, to serve
• 2 spring onions, thinly sliced, to serve
• 2 chicken breasts, seasoned and cooked over hot coals, then cut into strips
• 2 whole corn on the cob, blistered over hot coals and then the corn shaved off to use as a garnish