THAI SPICED CHICKEN WITH CO­CONUT AND CASHEW CRUM­BLE

Matamata Chronicle - - Out & About -

Thai spiced chicken

300g skin­less, bone­less chicken thighs, thinly sliced 1cm

2 ta­ble­spoons laksa paste (store bought)

120g rice-stick noo­dles or your favourite Asian noo­dles 1 car­rot, peeled 125g broc­col­ini, woody ends trimmed 100-125g cherry toma­toes 100g mung bean sprouts

Rice noo­dle dress­ing

1 ta­ble­spoon fish sauce or soy sauce 1 ta­ble­spoon lemon juice 1 ta­ble­spoon sweet chilli sauce

Co­conut cashew crum­ble

30g salted, roasted cashew nuts, chopped

20g lightly toasted thread co­conut

To serve

3 ta­ble­spoons roughly chopped co­rian­der leaves and stalks

2 spring onions, thinly sliced on an an­gle Bring a large pot of salted wa­ter to the boil.

In a medium bowl mix to­gether chicken and laksa paste to coat chicken well. Set aside while you pre­pare the rest of the meal.

Cook noo­dles in pot of boil­ing wa­ter. Stir well to sep­a­rate strands, cover and turn off heat. Leave for 7 min­utes, un­til ten­der. Drain noo­dles well, driz­zle with a lit­tle oil to pre­vent stick­ing and use kitchen scis­sors to cut noo­dles in a few places to make them eas­ier to eat.

While noo­dles cook, pre­pare

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.