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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

  • 100g rice vermicelli noodles
  • 1 tablespoon peanut oil
  • 500g chicken mince
  • 2 kaffir lime leaves deveined shredded
  • 1 1 2 tablespoons red curry paste
  • 1 small red capsicum cut into 1cm pieces
  • 3 4 cup coconut cream
  • 1 tablespoon squid brand fish sauce
  • 1 carrot cut into matchsticks
  • 8 large iceberg lettuce leaves
  • 1 cup bean sprouts trimmed
  • 1 2 cup fresh coriander leaves
  • 1 2 cup fresh mint leaves torn
  • 1 2 cup fried shallots

The Instruction of coconut chicken san choy bau

  • place noodles in a large heatproof bowl cover with boiling water set aside for 10 minutes or until softened drain
  • 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
  • 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
  • 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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