Easy Chicken Curry

Name: Easy Chicken Curry
Ingredients: 2 tsp oil; 2 tbsp Thai red curry paste; 1/3 cup chicken stock or water; 1 can (14 oz) coconut milk; 3 None kaffir lime leaves, torn; 1/4 tsp red pepper flakes; 7 oz dried rice stick noodles; 5 oz broccoli florets; 4 oz green beans, trimmed and sliced; 1 tbsp fish sauce; 1 None lime, juiced; 5 oz cooked chicken, sliced; 4 oz bean sprouts; 2 tbsp fresh cilantro leaves

14 ingredients

3 steps

Ingredients

2 tsp oil
2 tbsp Thai red curry paste
1/3 cup chicken stock or water
1 can (14 oz) coconut milk
3 None kaffir lime leaves, torn
1/4 tsp red pepper flakes
7 oz dried rice stick noodles
5 oz broccoli florets
4 oz green beans, trimmed and sliced
1 tbsp fish sauce
1 None lime, juiced
5 oz cooked chicken, sliced
4 oz bean sprouts
2 tbsp fresh cilantro leaves

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.