4 large chicken thigh cutlets
2 tsp ground turmeric
½ tsp ground star anise
½ tsp ground ginger
½ tsp ground cinnamon
1 stalk lemongrass, pale section only, finely chopped
1 tbsp peanut oil
2 kaffir lime leaves, finely shredded
270ml can coconut milk
200g rice stick noodles
2 tbsp palm sugar
1 tbsp fish sauce
200g green beans, ends trimmed, thinly sliced
2 tbsp lemon juice
½ cup coriander leaves
2 tbsp shredded coconut, toasted
lime wedges, to serve
Combine chicken, turmeric, star anise, ginger, cinnamon, lemongrass, oil and half the kaffir lime leaves in a large bowl. Season. Toss to combine.
Preheat oven to 200°C. Heat a frying pan over medium heat. Add chicken and cook 2 minutes each side or until golden. Transfer to a baking tray. Bake for 20 minutes or until cooked through.
Add coconut milk to frying pan with half the palm sugar and half the fish sauce, bring to a simmer. Remove from heat.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well.
Boil beans for 2 minutes or until tender but crisp. Refresh under cold water. Drain. Toss with noodles, remaining sugar, fish sauce, lemon juice and coriander.
Divide noodles among plates. Top with chicken and sauce. Sprinkle with coconut and remaining lime leaves. Serve with lime wedges.