THAI SPICED CHICKEN WITH CO­CONUT AND CASHEW CRUM­BLE

South Waikato News - - Community Cookbook - To serve

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

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

❚30g salted, roasted cashew nuts, chopped

20g lightly toasted thread co­conut

❚❚3 ta­ble­spoons roughly chopped co­rian­der leaves and stalks

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