INGREDIENTS

• Serves 4
• 1 tbsp coconut oil
• 400-500 g stir fry fillet chicken
• 1 tbsp fresh turmeric (finely grated)
• 1 tsp fresh ginger (finely grated)
• 1 packet of vermicelli noodles
• 1 carrot (cut into match sticks)
• 1 bunch of fresh mint
• 1 bunch of fresh Thai basil
• 1 tbsp coriander roots (stems), finely chopped
• 1 bunch of coriander leaves
• 1 cup of coconut cream
• 1 tbsp turmeric powder
• 1 lime (cut into wedges)
• Long green chilli (deseeded and finely sliced lengthways)
• Salt and pepper

METHOD

1. Heat a large pan with coconut oil. Add the chicken and stir to cook the chicken through. Add the grated turmeric and ginger and cook for another 5 minutes. Remove from the heat once cooked through. 
2. Meanwhile boil enough water to cover a heatproof bowl or pot full of the dry vermicelli noodles. Pour the boiling water over the noodles enough to cover them and allow to sit for 10 minutes. Rinse with cold water once they are cooked.
3. Prepare the turmeric dressing by blending dry turmeric with the coconut cream. Add salt and pepper at this stage. 
4. In a large bowl add the cooked chicken, fresh herbs and noodles. Pour over the turmeric coconut dressing and mix everything through thoroughly. 
5. Divide into individual bowls and top with the carrots, green chillies and lime wedges. Enjoy!

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.