Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
14 Ingredients
Number of servings
4
- 400milliliter coconut cream
- 200grams vermicelli noodles (cooked according to packet instructions)
- 250milliliter satay curry paste
- 1/4 cup white vinegar
- 2 carrots (peeled into ribbons)
- 1 long red chilli (finely sliced)
- 1/2 cup coriander leaves
- 2 cucumbers (peeled into ribbons)
- 1/2 red onion (thinly sliced)
- 2 limes (cheeks only)
- 3tablespoons soy sauce
- 1/2 cup unsalted roasted peanuts (coarsely chopped)
- 2teaspoons caster sugar
- 500grams chicken thigh fillets (cut into chunks)
Nutrition per serving
3680kJ
Protein
37.0grams
Sugars
15.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Combine satay paste, soy and coconut cream in a medium bowl. Place chicken in a large bowl and add half the paste mixture. Cover, then refrigerate for 15 minutes.
Step 2 of 7
Meanwhile, place onion in a bowl and add vinegar, sugar and a pinch of salt. Set aside to pickle.
Step 3 of 7
Place peanuts in a large frying pan over medium-high heat. Cook, stirring, for 2 minutes or until toasted. Remove from pan and set aside.
Step 4 of 7
Add remaining satay mixture to pan and reduce heat to medium. Bring to a simmer, then cook for 3 minutes or until sauce thickens. Remove from heat and stir through half the peanuts.
Step 5 of 7
Heat a large griddle pan over low-medium heat. Remove chicken from marinade, discarding marinade.
Step 6 of 7
Cook chicken, in 2 batches, for 12 minutes, turning occasionally, or until cooked through.
Step 7 of 7
Divide noodles among bowls. Top with carrot, cucumber, onion and chicken and spoon satay mixture over chicken. Top with coriander, remaining pean
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