Thai green chicken with rice noodles

Yield: 4 servings

Measure Ingredient
3 cups Coconut cream
2 tablespoons Green curry paste
60 grams Rice noodles; about (2 oz)
1 Roast chicken
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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