Ingredients- Boneless and Skinless Chicken Breasts 300 g
- Thai-Choice Red Curry Paste 4 Tbsp
- Juice and Zest of Lime (Thai lime is preferred) 1
- Vegetable Oil 3 Tbsp
- Thai-Choice Minced Coriander 1 Tbsp
- Red Chillies, deseeded and finely chopped 2
- Carrot, finely shredded 1 medium size
- Thai-Choice Coconut Milk 200 ml
- Spring onions, shredded 4
- Bean Sprouts 100 g
- Thai-Choice Rice Noodles cooked and drained 200g
- Chopped Coriander to garnish
- Lime Wedges to squeeze
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Directions- slash chicken breasts diagonally,place in a bowl. Add half of the lime zest and juice.
- Add Thai-Choice Minced Coriander to the chicken.
- Heat a frying pan and add oil. Cook chicken breasts for one minute until brown, then add the coconut milk and cook for 10 minutes until thickened. Add the remaining lime juice and zest to the coconut mix and heat slowly.
- Once the chicken has cooked add the noodles to the sauce with the shredded carrots, spring onions and bean sprouts.Arrange the noodles on plates.
- Sprinkle fresh coriander leaf to decorate
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