|3 cups||Coconut cream|
|2 tablespoons||Green curry paste|
|60 grams||Rice noodles; about (2 oz)|
|1 tablespoon||Asian fish sauce|
|½ cup||Coriander leaves|
In a no-stick pan bring coconut cream to a simmer, stirring occasionally.
Soak rice noodles in hot water for about 10 minutes.
Meanwhile, using a cleaver, cut chicken into small pieces, keeping it on the bone. Add chicken to coconut cream mixture and reheat on low heat. Stir fish sauce into chicken.
Place noodles in a deep serving dish and top with chicken and sauce.
Sprinkle coriander leaves over chicken and serve.
Converted by MC_Buster.
Per serving: 657 Calories (kcal); 63g Total Fat; (80% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 12½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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