Grilled Thai Chicken Fillets With Coconut Noodles

Name: Grilled Thai Chicken Fillets With Coconut Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Chicken Fillets; 4 chicken breast fillets, halved lengthways (2 make thinner chicken fillet pieces); 4 teaspoons thai green curry paste, stote purchased bottled sauce is fine (check gluten-free if required for diet); 2 tablespoons oil; 1 lime, cut into wedges for serving; Coconut and Coriander (Cilantro) Noodles; 200 g dried ricestick noodles; 2 teaspoons sugar or 8 -10 drops of stevia liquid; 2 tablespoons lime juice; 8 green onions, slice on an angle; 1 cup coriander leaves (cilantro); 1 -2 long green chili, sliced; 200 ml coconut milk; 2 tablespoons fish sauce (check gluten-free if required for a gf diet)

Servings: persons

Curry Chicken Fillets
4 chicken breast fillets, halved lengthways (2 make thinner chicken fillet pieces)
4 teaspoons thai green curry paste, stote purchased bottled sauce is fine (check gluten-free if required for diet)
2 tablespoons oil
1 lime, cut into wedges for serving
Coconut and Coriander (Cilantro) Noodles
200 g dried ricestick noodles
2 teaspoons sugar or 8 -10 drops of stevia liquid
2 tablespoons lime juice
8 green onions, slice on an angle
1 cup coriander leaves (cilantro)
1 -2 long green chili, sliced
200 ml coconut milk
2 tablespoons fish sauce (check gluten-free if required for a gf diet)

1
To make the noodles- place the dried noodles in a large heatproof bowl and cover with boiling water. Stand for 10 minutes, or until tender, drain and rinse well until cool.
2
Dissolve the sugar (or use Stevia) in the lime juice and pour over the noodles.
3
Add the remaining ingredients for the Coconut and Coriander (Cilantro) Noodles and toss gentley to combine.
4
To serve as a cold dish, you can now divide this among the serving plates.
5
This noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
6
For the chicken- brush the chicken on both sides with the cobined curry paste and the oil to lightly coat. You may need to add a little extra oil if required, depending on how thick the green curry paste is.
7
Preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
8
Serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Curry Chicken Fillets, 4 chicken breast fillets, halved lengthways (2 make thinner chicken fillet pieces), 4 teaspoons thai green curry paste, stote purchased bottled sauce is fine (check gluten-free if required for diet), 2 tablespoons oil, and more.

Yes, Grilled Thai Chicken Fillets With Coconut Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!