Coconut Chicken With Spicy Cucumber Ribbons
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Airtight container
- Zip-top bag
- Refrigerator
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Saucepan
- Stove
- Pot
- Steamer basket
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 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
- 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
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