Instructions
1 Prep 
Trim and slice the spring onion. Chop the broccoli into small florets. Roughly chop the fresh coriander.
2 Sweat
Heat a large sauce pan or pot with a drizzle of oil over a medium heat. Add the curry paste, chilli flakes (spicy!) and spring onion and fry for 2 min.
3 Simmer
Add the measured water, vegetable stock cube and chicken. Simmer gently for 12 min.
4 Add broccoli and coconut
After 10 min, add the soy sauce, coconut milk and broccoli and cook, covered, for 6 min further or until the broccoli is tender.
5 Blitz
Once the broccoli is tender, transfer the chicken to a plate. Add the spinach and coriander to the sauce pan and cook for a final 1 min. Remove from the heat and, using a hand-held blender, blitz until entirely smooth
6 Pull chicken
Using two forks, pull the chicken until it's fully shredded. Return the chicken to the sauce pan and season with a generous squeeze of lime juice. Divide among bowls and garnish with the fried onions.
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