- 500ml Gluten Free chicken stock
- 4 Chicken breasts cubed
- 1 tab Peanut Oil
- 400ml Coconut Milk
- Fresh Coriander for garnish
- Salt and Pepper for seasoning
- 1 pkts cooked Rice Ribbon Noodles
FOR THE SAUCE:
- 1 green chilli deseeded and chopped to fit in blender
- 1 small onion chopped to fit into blender
- 3 teas crushed garlic
- 50gm coriander
- 2 teas fish sauce
- 1/4 teas ground tumeric / 3-4 inches fresh
- 1 stalk lemon grass or some from tube
- 1 lime juiced and grated for rind
- 2 teas caster sugar
- 15gm fresh ginger
WHAT TO DO
- Make sauce first by blending All paste ingredients to a paste. Set aside.
- Place stock and paste into large saucepan, boil. Cook uncovered bout 15-20 mins, allowing most of the liquid to evaporate.
- Season the chicken and fry gently in batches in a frypan
- Add the fried chicken to the sauce mixture. Add coconut milk and cook for approx 20 mins or until the chicken is very tender.
- Serve on top of cooked noodles with a sprinkle of coriander
NOTES: I found this recipe in Hamlyn All Colour Cookbook 200 Gluten Free Recipes.
Tags: chicken, coconut milk, curry, noodles, thai