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 tbsp peanut oil
• 500g lilydale free range chicken mince
• 2 kaffir lime leaves deveined shredded
• 1 1 2 tbsp red curry paste
• 1 small red capsicum cut into 1cm pieces
• 3 4 cup coconut cream
• 1 tbsp 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 oilswirl 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

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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