Chicken With Kaffir Lime

• 1 tbsp rice bran oil
• 4 None medium shallots, sliced
• 2 None kaffir lime leaves, finely shredded
• 2 None garlic cloves, crushed
• 1 None green chilli, finely sliced
• 140 ml can coconut cream
• 800 g chicken thigh fillet, sliced
• 200 g sugar snap peas, trimmed
• 1 None red pepper, deseeded and sliced
• 1 tbsp fish sauce
• 1 tbsp palm or brown sugar
• 500 g fresh rice noodles, cooked according to packet directions
• 10 g coriander leaves, to serve

1. Heat oil in a wok. Stir-fry shallots, lime leaves, garlic and chilli for 2 minutes.
2. Add coconut cream and bring to a simmer. Reduce heat. Add chicken and simmer for 5 minutes.
3. Stir in peas and pepper with sauce and sugar. Cook for 5 minutes, until tender.
4. Toss through noodles and serve sprinkled with coriander.

bran oil, shallots, lime, garlic, green chilli, coconut cream, chicken thigh fillet, sugar snap peas, red pepper, fish sauce, brown sugar, coriander leaves

Taken from recipes-plus.com/api/v2.0/recipes/31689 (may not work)