Lemongrass and coconut chicken stir-fry

Method

1. Heat a large frying pan or wok over a medium-high heat and, when hot, briefly toast the coconut flakes, then set aside.
2. In a food processor (or using a pestle and mortar), whizz/grind two thirds of the coconut flakes with the ginger, lemongrass, chilli and a splash of water to make a thick paste.
3. Boil a pan of water and cook the noodles accordingto the pack instructions (about 5 minutes). Rinse under cold water, drain, then set aside.
4. Heat 1½ tbsp rapeseed oil in a frying pan or wok overa medium-high heat. Add the chicken and fry for 1-2 minutes on each side to brown, then turn the heat down to medium. Add the curry paste and mix well, then fry for 1 minute before adding the greens. Cook the broccoli for 1 minute, then add the sprouts and noodles, toss well and stir-fry until heated through. Stir in the kecap manis, lime zest and juice, then serve with the remaining toasted coconut and the coriander.