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To prepare the rice: cook the rice following the instructions on the packet, using the absorption method, and set aside to cool a little.
In a small bowl combine the Thai green curry paste, hot water, coconut cream, vinegar, sugar, fish sauce, salt and pepper.
In a large serving bowl combine the cooked rice with the curry paste mixture. Place in the refrigerator to chill for 15 minutes.
To toast the desiccated coconut: place a frying pan over a medium heat. Add the coconut and cook for a few minutes or until lightly toasted, stirring constantly. Remove from the heat and transfer into a small bowl and set aside to cool.
To cook the chicken: return the pan to the heat. Increase the temperature to high and add the oil, and when hot, add the chicken. Cook for 5 minutes, then add the sweet chilli sauce. Cook for a further 5 minutes, stirring every so often until the chicken is nicely caramelized and cooked through. Remove from the heat and set aside.
To prepare and serve the salad: in a large serving bowl, mix the toasted coconut, spinach, coriander, beans, sprouts and spring onions with the rice. Add the chicken, tofu or tempeh and nuts, toss to combine, and season to taste.