Green Curry Chicken Noodle Stir-Fry

Green Curry Chicken Noodle Stir-Fry

Time: 35 mins


  • 400 g hokkien noodles
  • 1 tablespoon peanut oil
  • 1 onion, cut into thin wedges
  • 1 1/2 tablespoons good green curry paste
  • 150 g baby corn, cut in half
  • 125 g beans, cut into 4cm lengths
  • 250 ml coconut milk
  • 125 ml chicken stock (I use a whole stock cube to a 1/2 cup)
  • 500 g chicken breasts, cut into 1cm strips
  • 2 teaspoons brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons lime juice
  • 3 tablespoons fresh coriander


  • 1 Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. Drain well.
  • 2 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 Stir-fry the onion for 1-2 minutes, or until softened.
  • 4 Add the curry paste and cook for 1 minute, or until fragrant.
  • 5 Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
  • 6 Add the chicken back to the wok.
  • 7 Stir in plam sugar, fish sauce and lime juice.
  • 8 Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
  • 9 Serve immediately.
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