This Far Eastern favourite is guaranteed to warm you up on chilly evenings. This Thai green chicken curry blends exotic spices and flavours into a mouth watering dish.
This Far Eastern favourite is guaranteed to warm you up on chilly evenings. This Thai green chicken curry blends exotic spices and flavours into a mouth watering dish.
Prep time30 minutes
Ready In50 minutes
Servings4 portions
Ingredients
2 tbsp vegetable oil
4 spring onions chopped
2 garlic cloves sliced
3 tbsp Thai green curry paste
425 ml chicken stock
1 tbsp Thai fish sauce
1 tbsp lime juice
350 gram chicken breast fillets cubed
1 red bell pepper seeds removed and sliced
115 gram green beans halved lengthways
1 small aubergine cubed
55 grams creamed coconut roughly chopped
3 tbsp chopped fresh coriander
225 grams medium egg noodles
40 grams Flora ProActiv buttery spread
Instructions
Heat oil in a pan and cook the spring onions and garlic, stirring occasionally, until soft and golden brown
Stir in the curry paste and cook for 2 minutes
Add the stock, fish sauce and lemon juice and simmer gently for 5 minutes
Stir in the chicken, peppers, beans and aubergine and season. Bring to the boil and simmer gently for 10 to 15 minutes, stirring occasionally, until the chicken and vegetables are cooked and tender
Add the creamed coconut and stir until melted
Cook the noodles according to pack instructions, drain and add the Flora ProActiv spread and coriander
Serve the noodles topped with the curry and sprinkled with the remaining coriander
Prep time30 minutes
Ready In
Servings4 portions