Chicken And Broccolini Curry With Cucumber And Coconut Salad | Donna Hay

Ingredients

• 200g thin brown rice noodles or vermicelli
• 2 tablespoons peanut oil
• ½ cup (150g) mild green curry paste
• 2 tablespoons fish sauce
• 1 tablespoon coconut sugar+
• 400ml coconut milk
• 2 cups (500ml) chicken stock
• 6 thai lime leaves
• 2 stalks lemongrass, crushed
• 2 x 200g chicken breast fillets, sliced
• 6 x 200g chicken thigh fillets, sliced
• 500g broccolini
• 2 tablespoons lime juice
• lime wedges, Thai basil and baby (micro) basil leaves (optional), to serve
• 1 tablespoon rice wine vinegar
• 1 teaspoon finely grated ginger
• 1 teaspoon coconut sugar+
• 2 Lebanese cucumbers, peeled and sliced
• 2 long green chillies, seeded and thinly sliced
• 2 cups (150g) shaved fresh coconut (see cook’s tip)