1/2 Photos of Grilled Thai Chicken Fillets With Coconut Noodles
Adapted from a Donna Hay recipe from "no time to cook". Use a gluten-free Thai green curry paste and fish sauce to make this recipe suitable for a gluten-free diet. A quick and simple dinner
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Curry Chicken Fillets
- 4 chicken breast fillets, halved lengthways (2 make thinner chicken fillet pieces)
- 4 teaspoons thai green curry paste, stote purchased bottled sauce is fine (check gluten-free if required for diet)
- 2 tablespoons oil
- 1 lime, cut into wedges for serving
Coconut and Coriander (Cilantro) Noodles
- 1To make the noodles- place the dried noodles in a large heatproof bowl and cover with boiling water. Stand for 10 minutes, or until tender, drain and rinse well until cool.
- 2Dissolve the sugar (or use Stevia) in the lime juice and pour over the noodles.
- 3Add the remaining ingredients for the Coconut and Coriander (Cilantro) Noodles and toss gentley to combine.
- 4To serve as a cold dish, you can now divide this among the serving plates.
- 5This noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
- 6For the chicken- brush the chicken on both sides with the cobined curry paste and the oil to lightly coat. You may need to add a little extra oil if required, depending on how thick the green curry paste is.
- 7Preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
- 8Serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.
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Nutritional Facts for Grilled Thai Chicken Fillets With Coconut Noodles
Serving Size: 1 (188 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 385.2
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 11.0 g
- Cholesterol 42.0 mg
- Sodium 731.6 mg
- Total Carbohydrate 45.3 g
- Dietary Fiber 3.2 g
- Sugars 5.0 g
- Protein 9.5 g
The following items or measurements are not included:
chicken breast fillets
green curry paste