Green curry chicken and coconut noodles
8
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh rice noodles
440 g
Olive oil
2 tsp
Skinless chicken breast
500 g, stir-fry strips
Green curry paste
2 tbs
Green shallot(s)
4 individual, thinly sliced
Baby corn
125 g, halved lengthways
Vegetable mix, non-starchy, frozen
400 g
Light canned coconut milk
165 ml
Bean sprouts
1 cup(s), (80g)
Fresh coriander
⅓ cup(s), leaves, loosely packed
Lime(s)
1 medium, wedges
Instructions
1
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.
2
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.
3
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.
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