When warmer weather calls for a dish that is
light and nutritious, a handful of fresh ingredients with a touch of spice is
the perfect match
Nam jim chicken with rice noodle salad
Preparation + cooking time: 45 minutes
·
2 tablespoons grated palm sugar
·
1 teaspoon each ground cumin and coriander
·
2 chicken breast fillets, chopped coarsely
Nam
jim
·
1 clove garlic, chopped coarsely
·
2 fresh long green chillies, chopped coarsely
·
1 fresh coriander root
·
1/2
cup firmly packed fresh coriander leaves
·
1 tablespoon fish sauce
·
1 tablespoon grated palm sugar
·
1 purple shallot, chopped coarsely
·
11/2 tablespoons lime
juice
Noodle
salad
·
50g rice vermicelli noodles
·
1 lebanese cucumber, seeded, cut into
matchsticks
·
1 cup bean sprouts
·
2 purple shallots, sliced thinly
·
1/3
cup each loosely packed fresh mint, coriander and thai basil leaves
·
2 teaspoons fish sauce
·
1 tablespoon lime juice
·
1 teaspoon olive oil
1. Make nam jim. Transfer half the nam jim to shallow dish and stir in
sugar and spices.
2. Thread chicken onto four skewers and coat in spiced nam jim mixture.
Cook skewers on heated oiled grill plate (or grill or barbecue) until chicken
is cooked.
3. Meanwhile, make noodle salad. Serve skewers with salad and remaining
nam jim.
Nam
jim:
Blend or process ingredients until smooth
Noodle
salad:
Place noodles in large heatproof bowl,
cover with boiling water and stand until tender, drain. Return to bowl. Add
remaining ingredients and toss gently. Season to taste.
Serves
2
Nutritional count per serving energy
1643kJ; total fat 8.3g; sat fat 1.7g; carbohydrate 28.5g; protein 49g; fibre
3.4g.
