Not only is carrot good for your eye sight and a good source of Vitamin A. It also helps boost your immune system, has carbohydrates, iron, vitamin K and is one of my favourite vegetables. The carrot noodles goes well with the turmeric chicken which is marinated in coconut milk and turmeric. I made a lemon dressing to compliments this dish.
To make the Turmeric Chicken
4 chicken thighs
2 cloves of garlic
31.25 ml of coconut milk
1 tsp turmeric powder
1 tsp fish sauce
To make the Carrot noodles
50g dried vermicelli noodles
To make the Lemon dressing
62.5 ml lemon
30 ml fish sauce
I tbsp. honey
To make the turmeric chicken
Preheat oven to 180ºC
Add the turmeric, fish sauce, garlic and coconut milk in a bowl, Mix well and coat chicken. Wrap the bowl with cling wrap and keep in the fridge for two hours or overnight.
Place chicken in the oven and roast for 25 minutes or until cooked.
To make Carrot noodles.
Use a potato peeler to make the thin noodle shape for the carrot noodles.
Boil water. Once the water is boiled add the carrots and vermicelli noodle in a sauce pan. Boil for 1 minutes and run it through cold water to stop it from cooking.
To make Lemon dressing
Add the lemon, fish sauce and honey in a bowl and mix.
In a bowl add the noodles, slice the chicken and drizzle the lemon dressing over the chicken and noodles.
This dish serves two
I didn’t add salt because the fish sauce is salty for me. Feel free to add salt.
Don’t pour all the lemon dressing on your noodles, pour a bit and taste, if you want more add.
Use a grill pan instead of the oven.
If the chicken is too much, use it to make a sandwich the next day.
Try these lime recipes