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2 cloves gar­lic, peeled 2 co­rian­der stalks and leaves, roots dis­carded 1/3 cup lime juice 1/3 cup rice wine vine­gar 2 tbsp sweet chilli sauce 8 chicken ten­der­loins 125g dried rice ver­mi­celli or bean thread noo­dles 1 tbsp red curry paste 375ml co­conut-flavoured evap­o­rated skim milk olive or canola oil spray 8 ice­berg let­tuce leaves 2 car­rots, peeled and cut into match­sticks 4 spring onions (in­clud­ing green tops), chopped 2 cups bean sprouts 1 cup co­rian­der, chopped, ex­tra Place gar­lic, co­rian­der, lime juice and vine­gar into a small food pro­ces­sor or blender and puree un­til smooth. To make dip­ping sauce, re­move 1/3 cup of mix­ture, stir in sweet chilli sauce and set aside. Add re­main­ing co­rian­der mix­ture to chicken in a small bowl, stir to coat and set aside to mar­i­nate. Place noo­dles in a large bowl and cover with boil­ing wa­ter. Add curry paste to a small saucepan on medium heat. Cook, stir­ring, for two min­utes un­til fra­grant then turn to low heat and add evap­o­rated milk. Stir un­til curry paste is mixed through, sim­mer for one minute then add drained noo­dles. Mix well and re­move from heat. Spray a grill pan with oil and place on high heat. Cook chicken for 2-3 min­utes each side. To serve, place a chicken ten­der­loin in a let­tuce leaf. Top with a spoon­ful of noo­dles, bean sprouts, car­rots, spring onions and sprin­kle with co­rian­der. Spoon over 1/2 tbsp of dip­ping sauce and roll up to eat.

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