Chicken with yellow curry sauce and noodles
Yellow curry paste
2 tsp, Thai variety
Light canned coconut milk
1 cup(s), (250ml)
Raw skinless chicken breast
360 g, (Buy 400g), halved horizontally
Dried egg noodles
3 medium, sliced
1 bunch(es), baby variety, quartered lengthways
- Heat ½ tsp olive oil in a small saucepan over medium heat. Cook curry paste, stirring, for 30 seconds or until fragrant. Add coconut milk. Stir in lime juice, brown sugar and fish sauce. Simmer for 3-4 minutes or until mixture thickens slightly.
- Heat 1 tsp olive oil in a large non-stick frying pan over medium heat. Cook chicken for 2-3 minutes each side or until cooked through. Thickly slice.
- Meanwhile, cook noodles, beans and carrots in a large saucepan of boiling water for 2 minutes. Add baby bok choy, and cook for 1 minute. Drain.
- Divide noodles and vegetables among serving plates. Top with chicken and spoon over sauce. paste.