Another old school masterchef recipe.
Source: Masterchef Mag - Dec 2011 - Pag 104
You will need 12 x 15cm bamboo skewers.
2 teaspoons caster sugar
3/4 teaspoon ground cinnamon
2 tablespoons Thai red curry paste
60ml (1/4 cup) vegetable oil
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 clove garlic
4cm piece ginger
800g chicken thigh fillets
100g rice vermicelli noodles
1 Lebanese cucumber
1 long red chilli
80g (1 cup) bean sprouts
1/2 bunch coriander
1 1/2 tablespoons fish sauce
1 tablespoon palm sugar
- Place caster sugar, cinnamon, curry paste, oil and fish and oyster sauces in a bowl. Crush in garlic. Peel ginger, then finely grate into bowl and stir to combine. Trim fat from fillets, then cut each into 6 strips to get 24 pieces. Add to curry paste mixture and turn to coat. Thread 2 pieces onto each skewer.
- Place noodles in a bowl, cover with boiling water and stand for 3 minutes or until softened. Drain and refresh under cold running water. Peel carrot. Cut cucumber in half lengthwise, then, using a small spoon, scoop out seeds. Cut carrot and cucumber into julienne (matchsticks) and add to noodles. Peel eschalot, then thinly slice. Halve chilli, remove seeds, then finely chop and add to bowl with eschalot and bean sprouts. Tear leaves from half the coriander over salad.
- Squeeze juice from 1 lime into a small bowl, add fish sauce, crumble palm sugar over and stir to combine.
- Heat a chargrill or frying pan over medium heat. Cook skewers, in 2 batches, turning, for 8 minutes or until cooked through.
- Pour dressing over salad and toss to combine. Divide salad among plates and top with skewers, then scatter over a few more coriander leaves. Cut remaining limes into cheeks and serve with salad.