Coconut chicken san choy bau

Coconut chicken san choy bau


Delicious and auspicious, these chicken-filled lettuce cups are associated with wealth.

The ingredient of Coconut chicken san choy bau

  1. 100g rice vermicelli noodles
  2. 1 tablespoon peanut oil
  3. 500g chicken mince
  4. 2 kaffir lime leaves, deveined, shredded
  5. 1 1/2 tablespoons red curry paste
  6. 1 small red capsicum, cut into 1cm pieces
  7. 3/4 cup coconut cream
  8. 1 tablespoon Squid Brand Fish Sauce
  9. 1 carrot, cut into matchsticks
  10. 8 large iceberg lettuce leaves
  11. 1 cup bean sprouts, trimmed
  12. 1/2 cup fresh coriander leaves
  13. 1/2 cup fresh mint leaves, torn
  14. 1/2 cup fried shallots

The instruction how to make Coconut chicken san choy bau

  1. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain.
  2. Meanwhile, heat a wok over high heat. Add oil.Swirl to coat. Add mince. Stir-fry, breaking up any lumps, for 4 to 5 minutes or until lightly browned.
  3. Add lime leaves and curry paste. Stir-fry for 1 minute or until fragrant. Add capsicum. Stir-fry for 1 minute. Add coconut cream. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until sauce thickens. Stir in fish sauce and carrot. Remove from heat.
  4. Arrange lettuce leaves on a serving platter. Divide noodles among lettuce leaves. Top with mince mixture. Sprinkle with bean sprouts, coriander, mint and fried shallots. Serve.

Nutritions of Coconut chicken san choy bau


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