Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 3 people
Estimated cost per serve is 10.52 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
3
- 1.25kilograms chicken
- 1tablespoons Thai seven-spice seasoning
- 2tablespoons olive oil
- 3 cloves garlic, crushed
- 1 hot red chilli, deseeded and sliced
- 40grams fresh root ginger, finely chopped
- 3/4 cup chicken stock
- 2 lemon grass stalks, chopped
- 1tablespoons fish sauce
- 1tablespoons caster sugar
- 2tablespoons lime juice
- 50grams fresh coriander
- 1 bunch spring onions
- 1/2teaspoons ground turmeric
- 1 2/3 cup canned coconut milk
- 200grams baby spinach
- 26grams straight-to-wok rice noodles
Method
Step 1 of 5
Rub the chicken skin with the seven-spice seasoning. Heat the oil in a flameproof casserole and fry the chicken on all sides until lightly browned. Scatter in the garlic, chilli and ginger and fry for 1 minute.
Step 2 of 5
Add the stock and bring to the boil. Cover and place in a preheated oven, 180°C for 45 minutes.
Step 3 of 5
Put the lemon grass, fish sauce, sugar and lime juice in a food processor. Roughly chop the coriander and spring onions and add to the processor with the turmeric. Blend until finely chopped. Add the coconut milk and blend until smooth.
Step 4 of 5
Pour the spicy milk over the chicken and return to the oven for a further 45 minutes until the chicken is very tender.
Step 5 of 5
Remove from the oven and stir the spinach and rice noodles into the sauce around the chicken. Leave to rest for 10 minutes, then serve.
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