Thai green chicken with rice noodles
4 servings
Ingredients
| Quantity | 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 |
Directions
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.