Coconut Chicken With Spicy Cucumber Ribbons — Belinda Jeffery

Ingredients

• Serves 4 hearty eaters or 6 lighter ones.
• 2 x 270ml cans coconut cream
• 3 heaped tablespoons of your favourite *curry paste
• 1/4 cup finely chopped fresh ginger
• Inner hearts of 3 stalks of lemongrass, finely chopped
• 1/3 cup finely chopped coriander
• 8 chicken chops (partly boned leg and thigh portions)
• a few lacy coriander leaves, to garnish
• steamed jasmine rice, to serve
• * I use Patak’s terrific Tikka Masala curry paste for this
• Salad
• 800g Lebanese or other small cucumbers, washed and dried
• 2 tablespoons light olive oil
• 2 tablespoons very finely shredded ginger
• 1 large clove garlic, finely chopped
• 1 tablespoon rice (or white wine) vinegar
• 1 teaspoon caster sugar
• 2 small red chillies, finely chopped
• 3 teaspoons sesame oil
• Up to 1 tablespoon lime juice
• Sea salt, to taste