Crunchy Thai chicken rounds

Kathy put me on to this tasty recipe from the Women's Weekly. Although I can never find it on their web site :(

250g chicken mince
2 tblspns coconut milk
1 1/2 tblspns sweet chilli sauce
2 tspn finely chopped fresh lemon grass
1 1/2 tblspns lemon juice
2 tblspns finely chopped coriander
1 clove garlic, crushed
2 large green cucumbers (800g)

Cook chicken in heated medium non-stick frying pan, stirring until browned slightly, cool 5 mins. Process chicken until finely chopped.
Combine chicken with coconut milk, sauce, lemon grass, juice, coriander & garlic in medium bowl, cover, refrigerate 3 hours or overnight.
Cut cucumbers diagonally into 1cm slices.Divide chicken mixture among slices. Top with coriander leaves, if desired.
Makes 25