Thai Salad Of Coconut Chicken Lime Basil And Glass Noodles Food
THAI GREEN COCONUT CURRY CHICKEN WITH RICE NOODLES
Minimal effort, maximum Thai flavours. This recipe has a bit of a spicy kick due to the addition of the aromatic green curry paste. The coconut milk gives the noodles a rich creaminess, and the green herbs provides a flavourful freshness to this easy meal.
Provided by Marie
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Place the rice noodles in a large bowl of hot boiled water. Use tongs to separate noodles.
- Heat a wok over high heat. Add the vegetable oil and place the sliced chicken breast in the pan. Season with salt and pepper. Stir occasionally, until the chicken is cooked through, about 3 minutes.
- Add the peppers and onion and continue to cook, stirring frequently until vegetables begin to soften, about 2 minutes.
- Stir in the coconut milk, chicken broth, lime juice, and green curry paste and bring to a boil. Turn the heat down to a simmer and cook for another 5 minutes.
- Drain the rice noodles and mix it into the other ingredients. Simmer for another 2 minutes.
- Top with cilantro, Thai basil, and mint. Serve immediately.
Nutrition Facts : Calories 524 calories, ServingSize 1
THAI SALAD OF COCONUT CHICKEN, LIME, BASIL, AND GLASS NOODLES
Thai summer salad features coconut chicken, burstingly fresh basil leaves, fiery chiles, and light glass noodles made from mung-bean starch. With each bite, distinct salty, hot, sour, and sweet nuances show themselves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
- Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
- Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.
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- In a large bowl, whisk together the coconut milk, lime juice, brown sugar, fish sauce, sesame oil, and ginger. Set aside.
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- Place the coconut milk, juice from half a small lime, salt, fish sauce and optional kefir lime leaves in a sauce pan and bring to a gentle simmer over medium heat.
- Add the chicken breast, cover, and simmer gently for 15 minutes or until chicken pulls apart easily with two forks. Let cool.
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