Malaysian Chicken On Coconut Milk Noodles
This Malaysian-style chicken dish features the beautiful flavours of kaffir lime and fresh spices, served atop creamy coconut milk noodles.
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Oven
- Skillet
- Baking sheet
- Saucepan
- Kettle
- Colander
- Pot
- Tongs
- Spoon
- Serving platter
Ingredients
- 4 large chicken thigh cutlets
- 2 tsp ground turmeric
- ½ tsp ground star anise
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 1 stalk lemongrass, pale section only, finely chopped
- 1 tbsp peanut oil
- 2 kaffir lime leaves, finely shredded
- 270ml can coconut milk
- 200g rice stick noodles
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 200g green beans, ends trimmed, thinly sliced
- 2 tbsp lemon juice
- ½ cup coriander leaves
- 2 tbsp shredded coconut, toasted
- lime wedges, to serve
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