Ingredients
-
400
-
1
-
1
-
1 1/2
-
150
-
125
-
250
-
125
-
500
-
2
-
1
-
2
-
3
-
-
Directions
Green Curry Chicken Noodle Stir-Fry, Amber and I had a lot of fun cooking this recipe ‘Huey’ style with a gas wok cooker while on our Sydney Holiday I actually made it twice while we were away – the second time omitting the chicken and beans and using about 1 cup of frozen green peas, a tin of corn kernels and a tin of chickpeas It’s one of those recipes that I will always resort to when the cupboards are bare in our caravan , Great alternative to the green curry chicken I normally make My family loves this I generally substitute fresh snow peas and green peas for the mini corn and beans for the picky eaters in my house , excellent recipe Added a little curry powder and 1/2 jar of hot pickled capsicum Used 1/2 bag of Aldi frozen stir fry left out the coriander, (hate it) thanks Jewels, another keeper!
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Steps
|
1
Done
|
Place Noodles in a Heatproof Bowl Cover With Boiling Water and Soak For 1 Minute or Until Tender. Drain Well. |
|
2
Done
|
Heat a Wok Over High Heat, Add the Oil and Swirl to Coat. Cook Chicken, in Batches, Until Cooked Through and to Your Liking. Remove and Keep Warm. |
|
3
Done
|
Stir-Fry the Onion For 1-2 Minutes, or Until Softened. |
|
4
Done
|
Add the Curry Paste and Cook For 1 Minute, or Until Fragrant. |
|
5
Done
|
Add the Baby Corn, Beans, Coconut Milk and Stock to the Wok and Simmer For 4 Minutes or Until Reduced Slightly. |
|
6
Done
|
Add the Chicken Back to the Wok. |
|
7
Done
|
Stir in Plam Sugar, Fish Sauce and Lime Juice. |
|
8
Done
|
Add the Noodles and Chopped Coriander and Toss Until Well Combined and the Noodles Are Warmed Through. |
|
9
Done
|
Serve Immediately. |
