Grilled Thai Chicken Fillets With Coconut Noodles Recipes

Steps:

• 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.
• Dissolve the sugar (or use Stevia) in the lime juice and pour over the noodles.
• Add the remaining ingredients for the Coconut and Coriander (Cilantro) Noodles and toss gentley to combine.
• To serve as a cold dish, you can now divide this among the serving plates.
• This noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
• 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.
• Preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
• Serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.

Steps:

• Heat a grill pan over medium heat.
• Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
• Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

Steps:

• Combine the curry paste, sugar and half the lime zest and juice. Slash the chicken breasts, place in a shallow non-metallic dish and pour over the marinade. Marinate for at least 30 minutes.
• Preheat the grill / broiler to medium and cook the chicken for 20 mins, turning occasionally,until cooked through and lightly charred.
• Meanwhile, cook the noodles according to packet instructions and combine with remaining lime zest and juice, scallions, pepper, soy sauce and cilantro.
• Serve the noodles in warm bowls topped with the sliced chicken.

Steps:

• Pour a little oil in a large pot.
• Add onion, garlic, red pepper, coriander and cumin.
• Saute until onion has become translucent.
• Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
• Add cooked chicken and rice noodles.
• Continue cooking for ten minutes or until the noodles are softened.