*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.
Ingredients
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
Method
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 ~
In a lot of recipes, chicken should be pink… at least close to the bone. I’m not fond of it that way myself though. Nice recipe!
Thank you. I’m not fond of pink either so I was hoping not to over cook but it came out perfect. We are huge fans of poaching chicken & I usually use breast so know exactly how long to cook it š
This looks wonderful – I see no pink and, myself, I actually prefer the legs because they seem juicer. With all these wonderful herbs and spices, I’m sure white or dark meat would be delicious!
It was definitely a hit in our household last night! You’re right though, you could use any kind of meat even prawns would be yum.
Reblogged this on All Favorite Recipes.
Thank you so much š