*Note: for some reason the chicken looks quite pink in this photo. Trust me it, was really cooked & not pink in real life!
I found this recipe on the Better Homes & Gardens website and it sounded exactly what I needed for dinner last night. I tweaked it just ever so slightly and I think next time I will use Chicken Breast as I’m really not a fan of Thigh.
400ml Coconut Milk
Grated Rind of 1 Lime
1 Tablespoon of Fish Sauce
1 Stick of Lemongrass, white part thinly sliced
3cm piece of Ginger finely sliced
4 Kaffir Lime Leaves, thinly sliced
Juice of Half a Lime
6 Green Shallots, each cut in to 4 x 8cm long pieces
6 small Chicken Thigh Fillets
2 Tablespoons of Coriander, chopped
375g Fine Dried Egg Noodles
2 Tablespoons of Peanut Oil
150g Baby Spinach Leaves
1/3 Cup Flaked Coconut, toasted
Lime Wedges, to serve
Put coconut milk, lime rind, fish sauce, lemongrass, ginger and lime leaves in a medium heavy-based saucepan over a high heat. Bring to a simmer. Reduce heat to medium-low.
Meanwhile, put 4 shallot pieces on centre of each chicken thigh. Roll up and tie with string to enclose. Add rolls to coconut milk mixture and cook, covered, for 20-25 minutes or until tender. Transfer to a plate and stand for 2 minutes, then slice. Remove and discard string. Add coriander to coconut milk mixture.
Cook noodles in a large saucepan of boiling water for 2-3 minutes or until tender. Drain, then transfer to a large bowl. Add oil, spinach leaves and coconut. Toss to combine.
Divide noodle mixture between serving bowls. Top each with chicken and coconut milk mixture. Serve with lime wedges.
~ Enjoy ~