Grilled Thai Chicken Fillets With Coconut Noodles

Recipe by Jubes
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 200
    g dried ricestick noodles
  • 2
    teaspoons sugar or 8 -10 drops of stevia liquid
  • 2
    tablespoons lime juice
  • 8
    green onions, slice on an angle
  • 1
    cup coriander leaves (cilantro)
  • 1 -2
    long green chili, sliced
  • 2
    tablespoons fish sauce (check gluten-free if required for a gf diet)
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DIRECTIONS

  • To 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.
  • Dissolve the sugar (or use Stevia) in the lime juice and pour over the noodles.
  • Add the remaining ingredients for the Coconut and Coriander (Cilantro) Noodles and toss gentley to combine.
  • To serve as a cold dish, you can now divide this among the serving plates.
  • This noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
  • For 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.
  • Preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
  • Serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.
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