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Categories:
vegetable oil garlic chicken breasts ground turmeric hot chili powder coconut chicken stock lime juice crunchy peanut butter egg noodles green onion fresh coriander salt coconut
Viewed: 63 - Published at: 6 years agoIngredients
- 1 tablespoon vegetable oil
- 1 garlic clove, chopped
- 6 ounces boneless skinless chicken breasts, chopped
- 12 teaspoon ground turmeric
- 14 teaspoon hot chili powder
- 3 ounces creamed coconut
- 3 34 cups chicken stock
- 2 tablespoons lime juice
- 2 tablespoons crunchy peanut butter
- 1 cup thread egg noodles, broken up
- 1 tablespoon green onion, chopped
- 1 tablespoon fresh coriander, chopped
- salt and pepper
- 2 tablespoons shredded coconut
Method
- Heat the oil in a large saucepan and fry the garlic for 1 minute until lightly golden.
- Add the chicken and spices an stir-fry for another 3-4 minutes.
- Crumble the creamed coconut into the stock and stir until dissolved.
- Pour onto the chicken and add the lime juice, peanut butter and egg noodles.
- Cover and simmer for 15 minutes.
- Add the green onions and coriander, season to taste with salt and pepper and cook for 5 more minutes.
- Garnish with the shredded coconut.
