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Tingly Green Peppercorn And Green Curry Chicken with Rice Noodles_600

Tingly Green Peppercorn And Green Curry Chicken with Rice Noodles

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    20mins

What You Will Need

Ingredients

  • Chicken thighs 300g (cut into pieces)
  • Coconut milk 400ml
  • Water 100ml
  • Thai baby eggplant 5pcs (halved)
  • Kaffir lime leaf 4pcs (cut in half)
  • Thai basil 5g
  • Toppings:
  • Rice noodles 100g
  • Pickled mustard green 30g (chopped)
  • Small cucumber 1pc (sliced)
  • Snap peas 20g (diced, blanched)
  • Thai basil leaf 5g
  • Shallot 1pc (chopped)
  • Thai chili pepper 1pc, for decoration(diced)

Seasoning

  • Lee Kum Kee Tingly Green Peppercorn Oil 1 tbsp
  • Fish sauce 3 tbsp
  • Coconut sugar 1 tbsp

Sauce Mix

  • Stalk lemongrass 1pc (sliced)
  • Green chili peppers 3pcs (seeded and diced)
  • Lime juice 3 tbsp
  • Shallots 2pcs (sliced)
  • Galangal 30g (chopped)
  • Garlic 3pcs (chopped)
  • Ginger 10g (chopped)
  • Kaffir lime leaves 4pcs (chopped)
  • Cumin powder 1 tsp
  • Coriander seeds 1 tsp
  • Fish sauce 2 tsp
  • Coconut oil 3 tbsp

Made with
Lee Kum Kee products

Tingly Green Peppercorn Oil 180g_310

Chilli Sauce

Tingly Green Peppercorn Oil

How to make it

  1. Marinate the chicken thighs with a pinch of salt for 10 minutes.
  2. Place all the green curry paste ingredients in a blender and blend until smooth to Green Curry Paste.
  3. Heat oil in a pan, add the Green Curry Paste, and stir-fry until fragrant. Gradually add coconut milk, followed by water, chicken, fish sauce, and sugar. Bring to a boil, then add Thai baby eggplants and kaffir lime leaves. Turn over medium heat for 10 minutes.
  4. Before turning off the heat, add Lee Kum Kee Tingly Green Peppercorn Oil and Thai basil.
  5. Prepare the additional ingredients. Soak the rice noodles in cold water until softened. In a separate pot, bring water to a boil and cook the rice noodles over low heat until tender. Rinse with cold water,  roll them and set aside. Soak the pickled mustard green in hot water to remove excess salt and sand, then chop it. Place all the remaining ingredients on a plate.
  6. To serve, take some rice noodles and toppings, and enjoy with the Green Curry Chicken.

    Tips: You can purchase green curry paste (around 50g) from Thai grocery stores. It will be more convenience.