Serves: 4
Prep time: 20 mins
Cooking time: 30 mins
Ingredients
-
4 chicken thigh fillets
- 200g rice vermicelli
- 1 Lebanese cucumber peeled into ribbons
- Fresh coriander, to serve
- Thai basil leaves, to serve
- Unsalted peanuts, to serve
Marinade
- 1 lemongrass stem, bruised, pale section finely chopped
- 2 garlic cloves, coarsely chopped
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground tumeric
Satay Dressing
- 40g (1/4 cup) unsalted peanuts
- 1 tablespoon vegetable oil
- 1 tablespoon gluten-free Thai red curry paste
- 375ml (1 1/2 cups) coconut milk
- 2 tablespoons crunchy peanut butter
- 2 teaspoons white sugar
- 2 teaspoons fish sauce
Instructions
Step 1
To make marinade, place lemongrass and garlic in a mortar and pound with a pestle until a paste forms. Transfer to a large bowl. Stir in fish sauce, oil and turmeric.
Step 2
Add chicken. Turn to coat. Cover. Place in fridge for at least 10 minutes to marinate.
Step 3
Step 4
Step 5
To make satay dressing, place peanuts in a frying pan over medium-high heat. Cook, stirring, for 3-5 minutes or until golden. Transfer to a mortar and pound with a pestle until finely ground..
Step 6
Heat oil in a saucepan over medium heat. Add curry paste. Cook for 1 minute or until aromatic. Stir through coconut milk. Add peanuts, peanut butter, sugar and fish sauce. Simmer for about 1 minute. Season to taste with more fish sauce and sugar, if desired.
Step 7
Slice chicken and place on top of vermicelli with cucumber. Drizzle with satay dressing and top with extra peanuts, coriander and basil, if using.
