Recipes Green curry chicken patties with Thai noodle salad

Recipes Green curry chicken patties with Thai noodle salad

Recipes Green curry chicken patties with Thai noodle salad

Recipes Green curry chicken patties with Thai noodle salad These low-fat chicken patties are perfect for easy, stress-free mid-week dining. Green curry chicken patties with Thai noodle salad

Ingredients

  • 400g Lilydale Free of charge Range Chicken Mince
  • 2 tablespoons Thai green curry paste
  • one green onion, finely sliced
  • 2 tablespoons finely cut fresh coriander
  • 1/4 cup peanut essential oil
  • 200g sleeping pad Thai grain noodles
  • 1/2 tablespoons rice wine white vinegar
  • 1 tea spoon fish spices
  • 1 tea spoon caster sugar
  • 1 long red chilli, finely cut
  • 1 garlic herb clove, crushed
  • 125g cherry tomatoes, halved
  • 1 carrot, peeled straight into ribbons
  • 1/2 red onion, halved, very finely sliced
  • a single cup fresh great leaves, torn
  • 1 cup fresh coriander leaves, in addition extra to serve

Technique

  • Step 1 Mix mince, curry paste, green onion plus finely cut coriander in a huge bowl. Using moist hands, shape placed tablespoons of mix into patties. Location on a cooking tray lined with baking paper.
  • Step 2

    Heat one tablespoon essential oil in the large non-stick baking skillet over medium heat. Add 1/2 the particular patties. Cook for 5 a few minutes every side or until golden plus prepared through. Transfer to some plate. Include to keep warm. Repeat with one tablespoon oil and remaining patties.

  • Step 3 On the other hand, cook noodles following packet directions. Remove. Refresh under cold water. Drain.
  • Step four Combine white vinegar, fish sauce, sugar, chilli, garlic plus remaining oil in a jug. Mix until sugar is dissolved. Place noodles, patties, tomato, carrot, red onion, great and coriander leaves in a dish. Throw gently to combine. Drizzle with outfitting. Serve sprinkled with extra coriander.