Coconut chicken san choy bau

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How to make Coconut chicken san choy bau

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 100g rice vermicelli noodles
  • 1 tablespoon peanut oil
  • 500g Lilydale Free Range Chicken Mince
  • 2 kaffir lime leaves, deveined, shredded
  • 1 1/2 tablespoons red curry paste
  • 1 small red capsicum, cut into 1cm pieces
  • 3/4 cup coconut cream
  • 1 tablespoon Squid Brand Fish Sauce
  • 1 carrot, cut into matchsticks
  • 8 large iceberg lettuce leaves
  • 1 cup bean sprouts, trimmed
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves, torn
  • 1/2 cup fried shallots

Method

  • Step 1 Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain.
  • Step 2 Meanwhile, heat a wok over high heat. Add oil.Swirl to coat. Add mince. Stir-fry, breaking up any lumps, for 4 to 5 minutes or until lightly browned.
  • Step 3 Add lime leaves and curry paste. Stir-fry for 1 minute or until fragrant. Add capsicum. Stir-fry for 1 minute. Add coconut cream. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until sauce thickens. Stir in fish sauce and carrot. Remove from heat.
  • Step 4 Arrange lettuce leaves on a serving platter. Divide noodles among lettuce leaves. Top with mince mixture. Sprinkle with bean sprouts, coriander, mint and fried shallots. Serve.

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