Malaysian Chicken on Coconut Milk Noodles

Submitted by Mazey

"This Malaysian-style chicken dish features the beautiful flavours of kaffir lime and fresh spices, served atop creamy coconut milk noodles."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4

ingredients

• 4 large chicken thighs, cutlets
• 2 teaspoons ground turmeric
• 1⁄2 teaspoon ground star anise
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1 stalk lemongrass, pale section only, finely chopped
• 1 tablespoon peanut oil
• 2 kaffir lime leaves, finely shredded
• 270 ml coconut milk
• 200 g rice stick noodles
• 2 tablespoons palm sugar
• 1 tablespoon fish sauce
• 200 g green beans, ends trimmed, thinly sliced
• 2 tablespoons lemon juice
• 1⁄2 cup coriander leaves
• 2 tablespoons shredded coconut, toasted
• 4 lime wedges, to serve

directions

1. Combine chicken, turmeric, star anise, ginger, cinnamon, lemongrass, oil and half the kaffir lime leaves in a large bowl. Season. Toss to combine.
2. Preheat oven to 200°C. Heat a frying pan over medium heat. Add chicken and cook 2 minutes each side or until golden. Transfer to a baking tray. Bake for 20 minutes or until cooked through.
3. Add coconut milk to frying pan with half the palm sugar and half the fish sauce, bring to a simmer. Remove from heat.
4. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well.
5. Boil beans for 2 minutes or until tender but crisp. Refresh under cold water. Drain. Toss with noodles, remaining sugar, fish sauce, lemon juice and coriander.
6. Divide noodles among plates. Top with chicken and sauce. Sprinkle with coconut and remaining lime leaves. Serve with lime wedges.