Premade Lemongrass Chicken Kebabs with Thai Yellow Curry Sauce & Vermicelli

Premade Lemongrass Chicken Kebabs with Thai Yellow Curry Sauce & Vermicelli

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready To Cook (3 Nights For 4) on Sunday, October 30, 2022.
Order Now
Order Now

This recipe is inspired by South East Asian flavours. Premade lemongrass chicken kebabs are baked in Thai yellow curry sauce, then served on fresh slaw and noodles. Our special blend of Thai herbs provide a fresh and fragrant garnish for this easy mid-week dinner.

Ingredients

Vermicelli Noodles

  • 200g vermicelli noodles, string removed
  • 500g slaw
  • 100g Thai chilli dressing

To Serve

  • 1 pack Thai herbs

Coconut & Lemongrass Chicken Kebabs

  • 50g Thai yellow curry paste
  • 400ml lite coconut milk
  • 600g free range coconut lemongrass chicken kebabs

Steps

  1. Preheat oven to 220°C bake (200°C fan bake). Bring a full kettle to the boil. Set aside a large oven dish.
  2. Place Thai yellow curry paste and coconut milk into large oven dish. Whisk together to combine, ensuring no lumps of curry paste. Place kebabs in a single layer in coconut curry mixture in dish. Bake, on upper oven rack for 20 minutes, until sauce is bubbling and kebabs are cooked through.
  3. Place noodles in a large heatproof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain and rinse with warm water. Return to bowl and cut in a few places with kitchen scissors to make them easier to eat.
  4. Add slaw and Thai chilli dressing to bowl with noodles. Toss to combine well.
  5. Spoon up vermicelli slaw and top with coconut and lemongrass chicken skewers. Drizzle over extra Thai yellow curry sauce from the baking dish. Garnish with Thai herbs.

Nutritional Information

Energy 2160 kj
516 kcal
Protein 35.3g
Carbohydrate 58.2g
Fat 15.5g