Quick Thai chicken curry with rice
noodles
Serves 4
6pts per serving
1 tablespoon stir-fry oil or vegetable oil
1 bunch of spring onions, chopped
350g (12oz) skinned and boned chicken breast, cut into large
chunks
1cm (1/2 inch) piece of fresh root ginger, finely grated
finely grated zest of 1 lime or lemon
100ml (3 1/2 fl oz) bart spices 88% fat free coconut milk
125ml (4fl oz) chicken stock
2 tablespoons thai red or green curry paste
1 tablespoon light soy sauce
1 tablespoon chopped fresh basil or coriander
175g (6oz) rice noodles
salt and freshly ground black pepper
chopped spring onions, lime slices and basil or corriander
leaves, to garnish.
Heat the oil in a large frying - pan and saute the spring
onions until softened, about 2 minutes. Add the chicken and cook for 3 more
minutes, until sealed on the outside.
Add the ginger, lime or lemon zest, coconut milk, stock,
curry paste, soy sauce and chopped basil or corriander. Heat until almost
boiling. Cover and simmer gently over a low heat for 15-20 mins, until the
chicken is cooked.
Meanwhile, soak the rice noodles in boiling, lightly salted
water for about 6 minutes, or according to pack instructions.
Season the chicken curry with salt and pepper, then serve
with the drained, cooked noodles. Garnish with chopped spring onions, lime
slices and sprigs of fresh basil or corriander.
I used the 2tbsp of green paste and found it very hot so if
you don't like hot maybe just put teaspoon in. The curry also freezes well but
don't freeze the noodles
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