Coconut Lime Grilled Chicken with Thai Rice Noodles
Savor the vibrant flavors of Southeast Asia with this Coconut Lime Grilled Chicken served on a bed of aromatic Thai rice noodles. This recipe is adapted from a beloved Donna Hay dish, ensuring quick preparation without sacrificing taste. Using gluten-free Thai green curry paste and fish sauce makes this dish suitable for those with gluten sensitivities. Perfect for a weeknight dinner or a special gathering, the grilled chicken fillets are marinated in spicy curry paste and served alongside refreshing, creamy coconut noodles garnished with fresh herbs. Enjoy a tropical escape right from your kitchen!
N/A
Servings
221
Calories
12
Ingredients
Ingredients
chicken breast fillets
4 (halved lengthways)
Thai green curry paste
4 teaspoons (store-bought (ensure gluten-free if needed))
oil
2 tablespoons (for coating chicken)
lime
1 (cut into wedges for serving)
dried rice stick noodles
200 g (for coconut noodles)
sugar or stevia liquid
2 teaspoons or 8-10 drops (to sweeten noodles)
lime juice
2 tablespoons (for mixing with noodles)
green onions
8 (sliced on an angle)
coriander leaves (cilantro)
1 cup (for garnishing and mixing)
long green chili
1-2 (sliced)
coconut milk
200 ml (for mixing with noodles)
fish sauce
2 tablespoons (ensure gluten-free if needed)
Instructions
1
Begin by preparing the noodles. Place the dried rice stick noodles in a large heatproof bowl and cover them with boiling water. Allow the noodles to stand for 10 minutes until they are tender. Drain the noodles and rinse them thoroughly under cool running water to stop the cooking process.
2
In a small bowl, dissolve the sugar (or Stevia) in the lime juice. Pour this mixture over the cooled noodles to add sweetness and acidity.
3
Add the sliced green onions, coriander leaves, and the sliced green chili to the noodles. Toss gently to combine all ingredients well. At this point, you can either serve the noodle salad cold on individual plates or reserve it to be served warm.
4
If serving warm, you can briefly heat the noodle mixture in a saucepan over low heat or in a microwave until warm.
5
Next, prepare the chicken. In a bowl, mix the Thai green curry paste with the oil to create a marinade. Brush the chicken breast fillets on both sides with the marinade, ensuring an even coating. If the paste is very thick, add a little more oil to achieve a smoother consistency.
6
Preheat a char-grill, broiler, or barbecue plate on high heat. Cook the marinated chicken fillets for approximately 2-3 minutes on each side or until they are completely cooked through and no longer pink in the center.
7
Once cooked, remove the chicken from heat and let it rest for a minute. Then slice the chicken for serving.
8
Serve the grilled chicken on a platter alongside the coconut noodles. Add wedges of lime for squeezing over the dish and a light sprinkle of fresh coriander leaves for garnish. Enjoy your flavorful meal!
Nutrition Information
9g
Fat
24g
Carbs
10g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Coconut Lime Grilled Chicken served with Thai rice noodles.
How many calories are in a serving of this dish?
There are approximately 221 calories per serving.
Is this Coconut Lime Grilled Chicken recipe gluten-free?
Yes, the dish is gluten-free as long as you use gluten-free Thai green curry paste and fish sauce.
What kind of noodles are used in this recipe?
The recipe uses 200g of dried rice stick noodles.
How do I prepare the rice stick noodles?
Place them in a bowl, cover with boiling water for 10 minutes, then drain and rinse under cool water.
What ingredients are in the chicken marinade?
The chicken is marinated in a mixture of Thai green curry paste and oil.
Can I use a sugar substitute for the noodles?
Yes, you can use 8-10 drops of liquid Stevia instead of 2 teaspoons of sugar.
How much protein is in this meal?
This recipe contains 10g of protein.
What type of chili is used?
The recipe calls for 1-2 sliced long green chilies.
How long does the chicken need to cook on each side?
The chicken breast fillets should be cooked for approximately 2-3 minutes per side.
Is coconut milk used in this recipe?
Yes, 200 ml of coconut milk is mixed into the noodles.
What is the fat content of this dish?
The dish contains 9g of fat.
How many green onions should I use?
The recipe requires 8 green onions sliced on an angle.
Can the noodle salad be served warm?
Yes, you can briefly heat the noodle mixture in a saucepan or microwave if you prefer it warm.
What is the carbohydrate count for this recipe?
There are 24g of carbohydrates per serving.
What should I use to garnish the dish?
Garnish with fresh coriander leaves and lime wedges.
How should the chicken breast be prepared before marinating?
The 4 chicken breast fillets should be halved lengthways.
What flavor profile does this dish have?
It features vibrant Southeast Asian flavors, combining spicy green curry with creamy coconut and zesty lime.
How much lime juice is added to the noodles?
2 tablespoons of lime juice are mixed with the noodles.
What equipment can I use to cook the chicken?
You can use a char-grill, broiler, or a barbecue plate.
Who is the original inspiration for this recipe?
This recipe is adapted from a dish by Donna Hay.
How much fish sauce is included?
The recipe uses 2 tablespoons of fish sauce.
How many grams of fiber are in the dish?
There is 1g of fiber.
Is the Thai green curry paste store-bought or homemade?
The recipe suggests using store-bought Thai green curry paste for quick preparation.
What should I do if the marinade is too thick?
Add a little more oil to the curry paste to achieve a smoother consistency.
How many total ingredients are needed?
There are 12 ingredients in total.
How should the noodles be treated after draining?
They should be rinsed thoroughly under cool running water to stop the cooking process.
What is the purpose of the lime wedges served on the side?
They are meant for squeezing over the dish to add fresh acidity before eating.
How much oil is used for coating the chicken?
2 tablespoons of oil are used for the marinade.
Should the chicken rest after cooking?
Yes, let the chicken rest for a minute before slicing for serving.