Malaysian Chicken on Coconut Milk Noodles

This is a delicious meal that although the ingredient list is long it is very easy, I didn’t have any chicken thigh cutlets so I  just quartered a whole chookie, really is a winner.Recipe by Mindfood


  • 4 large chicken thigh cutlets
  • 2 tsp ground turmeric
  • 1/2 tsp ground star anise
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 stalk lemongrass
  • 1 tbsp peanut oil
  • 2 kaffir lime leaves, finely shredded
  • I can coconut milk
  • 200g rice stick noodles
  • 2 tbsp palm sugar
  • 1 tbsp fish sauce
  • 200g green beans, thinly sliced
  • 2 tbsp lemon juice
  • 1/2 cup coriander leaves
  • 2 tbsp shredded coconut, toasted
  • lime wedges to serve


  1. In a small mini food processor blitz the lemon grass ginger garlic and coriander roots together to make a paste turn into a large  bowl and add the  turmeric, star anise, ginger, cinnamon, lemongrass, oil and half the kaffir lime leaves with the chicken . Season and toss to combine.
  2. Preheat oven to 200ºC. Heat a frying pan over medium heat. Add chicken and cook for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 20 minutes or until cooked through.
  3. Add coconut milk to frying pan with half the palm sugar and half the fish sauce, bring to a simmer. Remove from heat.
  4. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well.
  5. Boil beans for 2 minutes or until tender but crisp. Refresh under cold water. Drain. Toss with noodles, remaining sugar, fish sauce, lemon juice and coriander.
  6. Divide noodles among plates. Top with chicken and sauce. Sprinkle with coconut and remaining lime leaves. and chilli Serve with lime wedges.

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