CO­CONUT CHICKEN SAN CHOY BAU

Super Food Ideas - - LUNAR NEW YEAR -

SERVES 8 PREP 15 MIN­UTES COOK 10 MIN­UTES

DE­LI­CIOUS AND AUS­PI­CIOUS, THESE

CHICKEN-FILLED LET­TUCE CUPS ARE

AS­SO­CI­ATED WITH WEALTH

100g rice ver­mi­celli noo­dles 1 ta­ble­spoon peanut oil 500g chicken mince 2 kaf­fir lime leaves, de­veined, shred­ded 1½ ta­ble­spoons red curry paste 1 small red cap­sicum, cut into 1cm pieces ¾ cup co­conut cream 1 ta­ble­spoon Squid Brand Fish Sauce 1 car­rot, cut into match­sticks 8 large ice­berg let­tuce leaves 1 cup bean sprouts, trimmed ½ cup fresh co­rian­der leaves ½ cup fresh mint leaves, torn ½ cup fried shal­lots

1 Place noo­dles in a large heat­proof bowl. Cover with boil­ing wa­ter. Set aside for 10 min­utes or un­til soft­ened. Drain. 2 Mean­while, heat a wok over high heat. Add oil. Swirl to coat. Add mince. Stir-fry, break­ing up any lumps, for 4 to 5 min­utes or un­til lightly browned. 3 Add lime leaves and curry paste. Stir-fry for 1 minute or un­til fra­grant. Add cap­sicum. Stir-fry for 1 minute. Add co­conut cream. Bring to the boil. Re­duce heat to low. Sim­mer for 2 to 3 min­utes or un­til sauce thick­ens. Stir in fish sauce and car­rot. Re­move from heat. 4 Ar­range let­tuce leaves on a serv­ing plat­ter. Di­vide noo­dles among let­tuce leaves. Top with mince mix­ture. Sprin­kle with bean sprouts, co­rian­der, mint and fried shal­lots. Serve. NU­TRI­TION: (per serve) 819kj; 11.3g fat; 5.7g sat fat; 14.3g pro­tein; 8.1g carbs; 2.9g fi­bre; 50mg chol; 552mg sodium.

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