Cooked - Marinated Green Curry Chicken Noodle Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Marinated Green Curry Chicken Noodle Salad

1.0

1 chicken thigh, boneless with skin on

2 tbsp Thai green curry paste

1 cup coconut milk

1½ tbsp fish sauce

1 tbsp palm sugar

Zest of 1 lime

150g rice noodles

1 bunch of vermicelli noodles

1 cup cucumber, julienned

1 carrot, julienned

½ cup shredded cabbage

½ cup green beans, roughly sliced

½ cup snow peas, finely sliced

1 spring onion, finely sliced

1 green chilli, finely sliced

1 tbsp sesame seeds

1 kafir lime leaf, finely sliced

Few slices of green chilli

Handful coriander

Handful mint

1½ tbsp fish sauce

Juice of 1 large lime

1 tbsp palm sugar

1 tbsp neutral oil

1 tbsp cold noodle cooking water

Fried shallots

Chives

Mix together all chicken marinade ingredients (curry paste, coconut milk, fish sauce, palm sugar, lime zest), toss in the chicken, cover and let it rest in the fridge for an hour or overnight
Place the dry rice noodles in boiling water, keep some of this water but strain the rest, then transfer to an ice bath and strain again, set aside
Julienne cucumber and carrot, slice beans and snow peas finely, pick herbs
Place the marinated chicken thigh skin side down with a protein press on top, cook until the skin is crispy and charred
Flip the chicken and cook for a further 5-6 minutes
Pour in the marinade, let it reduce until it's caramelised, aromatic and the chicken is beautifully glazed
Rest the chicken, then slice thinly
Whisk together lime juice, fish sauce, palm sugar and neutral oil to make the dressing
Toss cold noodles with vegetables, herbs and dressing until lightly coated
Top with warm sliced chicken, fried shallots and chives, then serve

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 14 weeks ago

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