Green curry chicken and coconut noodles
fresh rice noodles
skinless chicken breast
500 g, stir-fry strips
green curry paste
4 individual, thinly sliced
125 g, halved lengthways
stir fry vegetables
light coconut milk
1 cup(s), (80g)
⅓ cup(s), leaves, loosely packed
1 medium, wedges
- Fill and boil the kettle. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes or until tender, separating with a fork. Drain.
- Meanwhile, heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry chicken, in batches, for 2 minutes or until browned. Transfer to a plate.
- Add remaining oil to wok and heat for 20 seconds. Stir-fry curry paste for 1 minute or until fragrant. Add shallots, corn and stir-fry vegetables and stir-fry for 1 minute or until vegetables are coated in paste. Add coconut milk and simmer, covered, for 5 minutes or until vegetables are tender. Add noodles and bean sprouts and toss to combine. Top with coriander and serve with lime cheeks.