Thai spiced chicken thighs
5
Points®
Total time: 50 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Lemongrass, chilli and coriander create a fragrant baste for this chicken.
Ingredients
Chicken thigh, skinless, raw
540 g, (buy 600g), fat trimmed
Fresh lemongrass
1 piece(s), finely chopped
Fresh green chilli
1 whole, deseeded, finely chopped
Fresh ginger
2 tsp, finely grated
Garlic
1 clove(s), crushed
Fresh coriander
2 tbs, leaves, plus 1/2 cup extra for salad
Fresh coriander
2 tsp, roots, finely chopped
Ground cumin
1 tsp
Ground turmeric
1 tsp
Lime juice
¼ cup(s), (60ml)
Dry rice noodles
100 g
Lebanese cucumber
2 medium, thinly sliced, diagonally
Cherry tomatoes
200 g, halved
Fresh mint
½ cup(s)
Fresh basil
½ cup(s), (Thai)
Roasted peanuts
2 tbs, finely chopped
Brown sugar
2 tsp
Fish sauce
2 tsp
Soy sauce
1 tsp
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Combine chicken, lemongrass, chilli, ginger, garlic, chopped coriander, coriander root, cumin, turmeric and 1 tablespoon juice in a large bowl. Cover and place in fridge for 15 minutes.
2
Meanwhile, prepare noodles following packet instructions. Refresh under cold water and drain. Using scissors, cut noodles into 10cm lengths and place in a large bowl.
3
Add cucumber, tomatoes, extra coriander leaves, mint, basil and peanuts to noodles. Combine sugar, fish sauce, soy sauce and remaining juice in a small jug. Drizzle over noodle mixture and toss to combine.
4
Preheat a chargrill or barbecue grill over medium-high heat. Cook chicken for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before serving with noodle salad.
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