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Chicken with rice noodles in coconut and vegetable sauce

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Ingredients for 4 servings:

  • 900 ml coconut milk
  • 200 ml chicken broth
  • 3 tbsp harissa
  • 550 g chicken breast fillet(s), cut into strips
  • 250 g cherry tomatoes, halved
  • 250 g sugar snap peas, halved
  • 200 g noodles (rice noodles, kritharaki)
  • 1 bunch coriander leaves, freshly chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

spicy

Bring the coconut milk and stock to a boil in a large saucepan and stir in the harissa paste. Add the chicken strips and simmer over low heat for 15 minutes. Add the tomatoes, snow peas, and pasta and simmer for another 3 minutes. Stir in the coriander and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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