Feeds - 4
Ingredients
2 heaped Tbsp Yellow Curry Paste 1 Small Onion 1 Spring/Green Onion 1 Broccoli 1 Zucchini 1/4 Red Capsicum Large Handful Of Green Beans 5 Button Mushrooms 1 Large Carrot Coriander/Cilantro 2 Cups Of Water 400ml Light Coconut Milk Small Thumb Of Ginger - Grated Or Finely Sliced 2 Chicken Breasts - Cut Into Strips 3 Vermicelli Noodle Nests Lime Oil
Salt
Method Cut up all the vegetables, the broccoli florets I cut in half and quarters same with the mushrooms. The carrots and zucchini I sliced and then stack the slices and cut them into thick strips. The green beans can stay whole but trim the ends off and the capsicum is fine in strips. Add the sliced onion into a saucepan with a little oil and cook for a minute, then add the spring onion, ginger and coriander and cook for another few seconds. Add the curry paste, mix and cook for 2 minutes.
Add your mushrooms and let them brown a little then add 2 cups of water, the coconut milk and a sprinkle of salt. The liquid will help remove all the cooked paste at the bottom of the pot.
Cook for about 10 minutes, it should thicken a little.
Add in your chicken. The timing of the chicken will be determined by the size of your pieces, this is why you want to make sure they're all the same.
Once you add the chicken give it 1 stir and add the remaining vegetables, the noodles, 1 cup of water and a sprinkle of salt.
Keep checking your chicken, it should only be cooking for a few minutes, you can test a piece by cutting it, it should be white not pink. The noodles should be translucent. Squeeze half a lime and serve with some fresh coriander and spring onion.
My Tip: Chicken thighs can be used instead of breast, just add them at the start with the onion.
If you're making this for kids and they like their vegetables cooked more, just add them before adding the chicken so they have a little more cooking time.
Enjoy x
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