Red Curry Chicken Breast with Cucumber Salad

True to form, asian flavours deliver in this simple, healthy meal.  Spicy tender chicken with a fresh and crunchy cucumber salad that takes just minutes to get to the table is a must try, food lovers!

Serves 4

4 x 200gm chicken breast fillets, trimmed of any fat
1 tbs of olive oil
2 tbs of red curry paste
1 telegraph cucumber,  halved, deseeded and sliced diagonally
1 cup of coriander leaves
2 kaffir lime leaves, centre removed and sliced very finely (optional but really tasty)*
1 long red chilli, sliced (seeds removed optional)
1/2 a red onion, sliced
1 packet of rice noodles
1 tbs of peanut oil
2 green onions, sliced diagonally
2 tsp of sesame seeds
1 tsp of sesame oil
1/4 cup of olive oil
1/4 white vinegar
2 tbs of soy sauce
1 tsp of fish sauce
1 tbs of castor sugar

Lightly score the chicken breast diagonally on top.  In a large bowl mix the olive oil and curry paste together, add the chicken breasts and get your hands in there, rubbing all over so that all of the breasts are covered in the pasty mixture.  Cover with cling wrap and refrigerate for 1/2 an hour or for however long you like.

Place the sliced cucumber, coriander, lime leaves, chilli and red onion in a bowl and toss to combine.

Pre heat a large heavy based pan to medium and fry the chicken on both sides until golden and cooked through (you can finish them in a preheated oven if you like).

Cook the noodles according to packet instructions.  Heat a small fry pan and add the peanut oil.  Lightly fry the shallots and sesame seeds and then toss through the cooked and drained rice noodles with the sesame oil.

In a bowl, whisk the olive oil, vinegar, soy, fish sauce and sugar until the sugar has dissolved and the dressing is well combined.  Pour over the cucumber salad.

To plate up, divide the noodles evenly among four plates.  Slice the chicken diagonally and spread out, fan-like, on top of the noodles.  Grab a nice spoonful of the cucumber salad and place it on top.  Drizzle  with the remaining dressing and serve....

* Freeze leftover kaffir lime leaves.  It will help to maintain freshness for future use.