| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats, Seafood |
Thai |
Gabriel’s, Gate |
4 |
servings |
INGREDIENTS
| 3 |
c |
Coconut cream |
| 2 |
tb |
Green curry paste |
| 60 |
g |
Rice noodles; about (2 oz) |
| 1 |
|
Roast chicken |
| 1 |
tb |
Asian fish sauce |
| 1/2 |
c |
Coriander leaves |
INSTRUCTIONS
In a no-stick pan bring coconut cream to a simmer, stirring occasionally.
Soak rice noodles in hot water for about 10 minutes.
Meanwhile, using a cleaver, cut chicken into small pieces, keeping it on
the bone. Add chicken to coconut cream mixture and reheat on low heat. Stir
fish sauce into chicken.
Place noodles in a deep serving dish and top with chicken and sauce.
Sprinkle coriander leaves over chicken and serve.
Converted by MC_Buster.
Per serving: 657 Calories (kcal); 63g Total Fat; (80% calories from fat);
7g Protein; 27g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges:
2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 12
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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