Light, fresh and spicy, this is the perfect meal for week nights or weekend dining.
|8||boneless chicken thights|
|2 Tbsp each||sriracha chilli sauce and kecap manis (sweet soy sauce)|
|1 Tbsp||grated fresh ginger|
|1 Tbsp each||brown sugar and rice wine vinegar|
|1 tsp each||ground cumin and ground turmeric|
|2 cloves||garlic, crushed|
|½ cup||coconut cream|
|¼ cup||Thai basil, plus extra to garnish|
|1||long green chilli, roughly chopped, plus extra to garnish|
|2 Tbsp||roasted peanuts, plus extra to garnish|
|1 tsp||lime juice|
|1 tsp||grated fresh ginger|
|1||telegraph cucumber, halved lengthways, deseeded and shredded|
|100g||sugar snap peas, thinly sliced|
|½ cup||long thread coconut, toasted|
|To serve||lime wedges|
- To make the marinade: Mix all the marinade ingredients together and add the chicken, turning to coat. Leave for 1 hour, or cover and chill for 24 hours.
- Heat a barbecue or sauté pan to a medium heat and cook the chicken until golden and fully cooked through, about 3-4 minutes each side.
- Soak the noodles in a bowl of boiling water for 10 minutes. Drain then rinse in cold water and drain well again.
- To make the dressing: Blitz the coconut cream, basil, chilli, peanuts, lime juice and ginger together with a hand blender or in a small food processor.
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- Serves: 4
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