Thai Chicken Curry with Rice Noodles

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 coriander 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 coriander. 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 coriander.