Chicken with Coconut and Kaffir Lime
1 chicken breast, sliced very finely (about 2 mm thick) (easier to do if it is just a little frozen)
1 white onion, cut into half moons
1 can lite coconut milk
Handful of green beans, topped and tailed and cut into 2" pieces
1 double kaffir lime leaf, shredded (less than 1 mm wide)
1 habanero chilli, very very finely diced
1 packet (450 g) fresh rice noodles
Quickly stir fry chicken and onion. Once it starts to color, add the coconut milk and an additional half can of water and allow to come to the boil. Add the beans, lime and chilli. Cook for a couple of minutes and add noddles. Reduce heat to a strong simmer and continue to cook until the noodles are done (about another 2 minutes). Serve in bowls. It should be more soupy than thick.
- The only thing I would change would be to add maybe some red capsicum cut into matchsticks and added at the last minute. And some Asian green roughly chopped. No big deal, but the dish is very white otherwise and this would add a splash of color.
- The fat content is a bit high but could be reduced by using lite evap milk with coconut essence added.