Coconut chicken with spicy cucumber ribbons

Name: Coconut chicken with spicy cucumber ribbons
Ingredients: 2 x 270ml cans coconut cream; ¼ cup (75 g) of your favourite #curry paste; ¼ cup (approx. 45 g) 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), or 8 chicken thighs; A few lacy coriander leaves (and, if you are lucky enough to have them, coriander flowers too), to garnish; Cooked jasmine rice, to serve; 800g Lebanese 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

www.foodwise.com.au

The marinade for this scrumptious dish only takes a few minutes to make, then all you need do is pop the chicken into it the night before you need it.

View full recipe on www.foodwise.com.au

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Ingredients

2 x 270ml cans coconut cream
¼ cup (75 g) of your favourite #curry paste
¼ cup (approx. 45 g) 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), or 8 chicken thighs
A few lacy coriander leaves (and, if you are lucky enough to have them, coriander flowers too), to garnish
Cooked jasmine rice, to serve
800g Lebanese 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