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Categories:
bran oil shallots lime garlic green chilli coconut cream chicken thigh fillet sugar snap peas red pepper fish sauce brown sugar coriander leaves
Viewed: 25 - Published at: 7 years agoIngredients
- 1 tbsp rice bran oil
- 4 None medium shallots, sliced
- 2 None kaffir lime leaves, finely shredded
- 2 None garlic cloves, crushed
- 1 None green chilli, finely sliced
- 140 ml can coconut cream
- 800 g chicken thigh fillet, sliced
- 200 g sugar snap peas, trimmed
- 1 None red pepper, deseeded and sliced
- 1 tbsp fish sauce
- 1 tbsp palm or brown sugar
- 500 g fresh rice noodles, cooked according to packet directions
- 10 g coriander leaves, to serve
Method
- Heat oil in a wok. Stir-fry shallots, lime leaves, garlic and chilli for 2 minutes.
- Add coconut cream and bring to a simmer. Reduce heat. Add chicken and simmer for 5 minutes.
- Stir in peas and pepper with sauce and sugar. Cook for 5 minutes, until tender.
- Toss through noodles and serve sprinkled with coriander.
