Easy Chicken Curry

Name: Easy Chicken Curry
Ingredients: 2 teaspoons oil; 2 tablespoons Thai red curry paste; 1/3 cup chicken stock or water; 14 ounces coconut milk; 3 kaffir lime leaves torn; 1/4 teaspoon red pepper flakes; 7 ounces rice stick noodles dried; 5 ounces broccoli florets; 4 ounces green beans trimmed and sliced; 1 tablespoon fish sauce; 1 lime juiced; 5 ounces cooked chicken sliced; 4 ounces bean sprouts; 2 tablespoons cilantro leaves fresh

14 ingredients

3 steps

Ingredients

2 teaspoons oil
2 tablespoons Thai red curry paste
1/3 cup chicken stock or water
14 ounces coconut milk
3 kaffir lime leaves torn
1/4 teaspoon red pepper flakes
7 ounces rice stick noodles dried
5 ounces broccoli florets
4 ounces green beans trimmed and sliced
1 tablespoon fish sauce
1 lime juiced
5 ounces cooked chicken sliced
4 ounces bean sprouts
2 tablespoons cilantro leaves fresh

Directions

1

Heat the oil in a large saucepan or wok on high heat. Cook the curry paste for 1 min, stirring, until fragrant. Add the stock, coconut milk, lime leaves and red pepper flakes and mix well. Simmer for 10 mins or until thickened slightly.
2

Meanwhile, place the noodles in a large bowl. Cover with boiling water. Let stand for 5 mins or until tender. Drain well.
3

Add the broccoli, beans, fish sauce and lime juice to the saucepan and simmer for 7-8 mins or until the vegetables are tender. Add the chicken and cook for 1 min. Divide the noodles among 4 serving bowls. Spoon the curry over the noodles. Top with the bean sprouts and cilantro. Serve immediately.