Chicken with yellow curry sauce and noodles
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1½ tsp
Yellow curry paste
2 tsp, Thai variety
Light canned coconut milk
1 cup(s), (250ml)
Lime juice
1 tsp
Brown sugar
1 tsp
Fish sauce
1 tsp
Skinless chicken breast
360 g, (Buy 400g), halved horizontally
Dried egg noodles
120 g
Green string beans
400 g
Carrot(s)
3 medium, sliced
Bok choy
1 bunch(es), baby variety, quartered lengthways
Instructions
1
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.
2
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.
3
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.
4
Divide noodles and vegetables among serving plates. Top with chicken and spoon over sauce. paste.
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