This is a delicious meal that although the ingredient list is long it is very easy, I didn’t have any chicken thigh cutlets so I just quartered a whole chookie, really is a winner.Recipe by Mindfood
Ingredients
- 4 large chicken thigh cutlets
- 2 tsp ground turmeric
- 1/2 tsp ground star anise
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 stalk lemongrass
- 1 tbsp peanut oil
- 2 kaffir lime leaves, finely shredded
- I can coconut milk
- 200g rice stick noodles
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 200g green beans, thinly sliced
- 2 tbsp lemon juice
- 1/2 cup coriander leaves
- 2 tbsp shredded coconut, toasted
- lime wedges to serve
Method
- In a small mini food processor blitz the lemon grass ginger garlic and coriander roots together to make a paste turn into a large bowl and add the turmeric, star anise, ginger, cinnamon, lemongrass, oil and half the kaffir lime leaves with the chicken . Season and toss to combine.
- Preheat oven to 200ºC. Heat a frying pan over medium heat. Add chicken and cook for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 20 minutes or until cooked through.
- Add coconut milk to frying pan with half the palm sugar and half the fish sauce, bring to a simmer. Remove from heat.
- Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well.
- Boil beans for 2 minutes or until tender but crisp. Refresh under cold water. Drain. Toss with noodles, remaining sugar, fish sauce, lemon juice and coriander.
- Divide noodles among plates. Top with chicken and sauce. Sprinkle with coconut and remaining lime leaves. and chilli Serve with lime wedges.
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