Sticky Soy Lime Chicken & Red Curry Noodles

• total tid: 56 minutes

Ingredienser

Macros (serves 4)

579kcal

44g P

52g C

22g F

Sticky Soy Lime Chicken

600g skinless chicken thighs

1 tsp each garlic powder & smoked paprika

1 tbsp light butter, melted

1 tbsp honey

1½ tbsp soy sauce

1½ tbsp lime juice

1 heaped tsp lime zest

1 tbsp sriracha

Red Curry Noodles

2-3 tbsp red curry paste (Maestri brand recommended)

1 x 400ml tin light coconut milk

3 cups chicken stock

3 cloves garlic, minced

1 tbsp ginger paste

1 tbsp lemongrass paste

4 kaffir lime leaves (optional)

2 tsp coconut sugar

1 tbsp lime juice

1 tbsp fish sauce

1 small red capsicum, sliced

200g mushrooms, sliced

2 bunches baby bok choy

250g dried egg noodles

Fremgangsmåte

Combine all chicken ingredients and marinate for at least 15 minutes. Air fry at 195°C for 14–16 minutes, or until golden, lightly charred and cooked through. Rest for 5 minutes, then slice.

Meanwhile, heat a saucepan over medium heat. Add the red curry paste, garlic, ginger, lemongrass paste and kaffir lime leaves, stirring and cooking for 2 minutes until fragrant. Stir in the coconut milk and simmer for 3 minutes. Add the chicken stock, coconut sugar and fish sauce, then cover and gently simmer for 10 minutes. Stir through the lime juice just before serving.

While the broth simmers, sauté the mushrooms and red capsicum for 3–4 minutes until tender. Sear the bok choy halves for 2–3 minutes until lightly charred and just tender. Cook the noodles according to packet instructions.

Divide the noodles between bowls and ladle over the red curry broth. Top with the sautéed vegetables and sliced sticky soy lime chicken. Garnish with chilli oil, spring onions, fresh coriander and extra lime wedges.