LEMON GRASS CHICKEN ON RICE NOODLES

LEMON GRASS CHICKEN ON RICE NOODLES image

Number Of Ingredients 15

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1 pound boneless chicken breast
2 stalks of lemon grass
11 ounces thin rice noodles
1 tablespoon vegetable oil
1 onion, diced
1 garlic clove, minced
1 red chili pepper, finely diced
1 tablespoon yellow or red curry paste
2/3 cup plus 2 tablespoons unsweetened coconut milk
4 teaspoons fish sauce
2 teaspoons lime juice
1 teaspoon palm sugar (can substitute regular or brown sugar)
3 1/2 ounces of salted peanuts, chopped (put in a ziploc bag and use a meat mallet to chop)
1/2 cucumber, sliced
Mild sweet chili sauce or hot, depending on preference

Steps:

Cut chicken into bite size pieces. Trim the lemon grass and cut the lower pale sections into rings (can then put this in a food processor to make even smaller) and set aside. Boil water for rice noodles. Cook rice noodles for about 8 minutes on rolling boil, stirring often to make sure the noodles don't stick together. Drain and cut so the noodles are easier to eat. Meanwhile, heat oil in a wok and sear the onion and garlic. Add the curry paste and 2 tablespoons of coconut milk and heat stirring constantly. Mix in curry paste so that it is not lumpy. Add the chicken and lemon grass to the wok and fry for about 5 minutes. Top with 2/3 cup of coconut milk and the chili pepper. Allow to simmer over low heat for another 3 minutes. Season to taste with fish sauce, lime juice and sugar. Serve chicken on top of rice noodles, with chopped peanuts and sliced cucumbers. Offer hot or sweet chili sauce on the side, to stir in.