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6 pieces of crumbed from Creative Meats
500ml Olive oil
200ml grape seed oil
+ 3 tbsp extra grape seed oil for the sauce
2 tbsp red Thai curry paste
1 Mixed steaming vegetables
½ cup chicken stock
½ cup Coconut cream
½ brick steaming Thick Rice noodles
½ cup chopped coriander leaves |
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Shallow fry the crumbed chicken for 2 minutes per side the rest them on some kitchen paper to absorb any excess cooking oil; keep them warm. Meanwhile pre heat a wok on medium heat and quickly cook out Thai curry paste in grape seed oil until fragrant. Toss in mixed vegetables and quickly sauté for 30 seconds. Deglaze with chicken stock and coconut cream. Reduce by half to a sauce consistency season to taste.
To serve, roll the steaming rice noodles into a ball shape, smother with Thai vegetables then top with crumbed chicken and some coriander leaves as garnish.
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