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1 cup (250ml / 8 fl oz) coconut milk
2 tsp finely chopped lemon grass (white
part only)
2 tsp finely chopped fresh ginger
1 small chili, chopped
1 clove garlic, crushed
2 tsp palm sugar or brown sugar
500g (1 lb) skinless chicken breasts
2 tbsp peanuts
200g (6.5 oz) rice noodles
200g (6.5 oz) mung or soya bean sprouts
1 cup (100g / 3.5 oz) grated green pawpaw,
optional
1/2 cup (30g / 1 oz) roughly chopped fresh
Thai basil or 1 cup (60g / 2 oz) roughly chopped fresh sweet basil
1/2 cup (10g / 1/4 oz) Vietnamese mint
leaves
1 tbsp fish sauce |
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Method :
Combine the
coconut milk, lemon grass, ginger, chili, garlic and sugar in a deep
frying pan. Bring to the boil, add the chicken and poach for 10 minutes,
or until tender. Remove the chicken and slice, reserving 1/2 cup (125ml /
4 fl oz) of liquid. Toast the peanuts in a dry frying pan until golden.
Place the noodles in a bowl and pour in boiling water. Leave for 2
minutes, or until tender; drain. Combine the chicken with the noodles,
sprouts, pawpaw, herbs and peanuts. Add the fish sauce to the reserve
liquid. Toss into the salad and garnish with red chili.
Note - With the fresh
flavors of pawpaw, basil and Vietnamese mint, this great summer meal is
the kind of dish that gives healthy food a good name.
Nutrition Per
Serve : Protein 28 g; Fat 15 g; Carbohydrate 42 g; Dietary Fibre 5.5 g;
1745 kJ
(415 cal)
Serves 4-6
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