| 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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