For the poussin, place the coconut milk, lemongrass, garlic, turmeric, ginger, fresh coriander, sugar, fish sauce, ground coriander and lime juice in a large glass bowl and stir to combine. Add the poussin and use your hands to thoroughly rub the marinade into the meat. Cover and leave to marinate overnight in the fridge.
Preheat the oven to 220C/200C Fan/Gas 7 and preheat a griddle pan. Remove the poussin pieces from the marinade and chargrill on all sides on the griddle pan until a little blackened. Roast in the oven for 8–10 minutes, or until the meat is completely cooked through and shows no traces of pink in the thickest part of the meat. Meanwhile, heat the marinade in a saucepan until boiling. Remove from the heat and leave to cool slightly.
For the green vegetables, heat the oil in a large frying pan and cook the broccoli for a few minutes. Add the kale and cook until slightly wilted and then add the cucumber and daikon. Season with salt and pepper.
For the Thai chilli dressing, place all of the ingredients in a large mortar. Pound the ingredients with a pestle until thoroughly broken down and combined.
To serve, scatter the vegetables on a serving dish and top with the poussin. Spoon over the sauce and dressing, scatter over the coconut and serve immediately.