150g/5½oz Tenderstem broccoli
2 red chillies, finely diced
100g/3½oz dried coconut flakes, toasted
1 tsp ground coriander
1 large cucumber, diced
1 daikon, peeled and diced
1 tbsp finely chopped fresh coriander stalks
5 garlic cloves, finely sliced
3 garlic cloves, crushed
1 tsp grated fresh root ginger
2.5cm/1in fresh root ginger, peeled and grated
50²µ/1¾´Ç³ú kale, leaves shredded
2 lemongrass stalks, finely chopped
1 lime, juice only
2 limes, juice only
2 banana shallots, peeled and finely sliced
3 tbsp coconut cream
400ml tin coconut milk
salt and freshly ground black pepper
1 tbsp brown sugar
1–2 tbsp Thai fish sauce
2 tbsp Thai fish sauce
1 tbsp oil
2 tsp ground turmeric
1 poussin, jointed (ask your butcher to do this)
2 tbsp palm sugar