Thai Chicken & Noodle Curry

Thai Chicken & Noodle Curry

Serves 4
20 minutes
Ingredients
2 tablespoons Garlic, Chunky Stir-In Paste
3 tablespoons Thai Stir-In Seasoning
1 tablespoon Lightly Dried Southeast Asian
50 grams Roasted unsalted peanuts
1 teaspoon fish sauce
1 tablespoon ground cumin
2 Kaffir lime leaves, shredded
50 ml peanut oil
10 ml vegetable oil
600 grams chicken breast, sliced into strips
400 ml coconut milk
5 ml lime juice
1 packet Rice noodles
50 grams shallots, sliced
1 tablespoon Lightly Dried Coriander , optional
Method
1

Combine garlic, Thai Seasoning, South East Asian Seasoning, peanuts, fish sauce, ground cumin, kaffir lime leaves and peanut oil in a food processor. Blend until a smooth paste forms.

2

Heat 1/2 of the vegetable oil in a wok, over high heat. Add chicken strips and cook off. Remove chicken from wok and set aside.

3

Return wok to heat, add the remaining oil, and bring to a medium heat. Add the paste and cook until fragrant. Add ½ the coconut milk. Stir well to combine, and bring to the boil. Reduce slightly.

4

Add the remaining coconut milk, and chicken, and lime juice and return to the boil. Reduce slightly. 

5

Add noodles. Toss to coat, and cook for a few minutes until hot. 

6

Serve with a sprinkling of spring onions, coriander and lime wedges

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