Thai Red Curry Chicken, Vegetables & Noodles

Method

1. Step 1

   Heat 1 tablespoon vegetable oil in a wok over high heat. Add chicken and stir fry until cook. Remove and cover to rest.

2. Step 2

   Heat 1 tablespoon vegetable oil in wok, add half the ginger and garlic, fry for 30 seconds. Be careful not to burn the garlic.

3. Step 3

   Add carrots, zucchini, capsicum, white spring onions and sesame oil and stir fry for 2 minutes.

4. Step 4

   Add remaining ginger and garlic and stir fry for 1 minute or until the vegetables are tender and remove from wok. Set aside to keep warm.

5. Step 5

   Reduce heat to medium and add coconut milk, soy sauce and curry paste to the wok, stir and simmer for 5 minutes.

6. Step 6

   Further reduce heat so as not to burn or boil and continue to simmer for 5 minutes.

7. Step 7

   While the coconut milk mix is simmering , cover the noodles in boiling water and soak for 1-2 minutes, gently separate with a fork and drain well.

8. Step 8

   Add bok choy, chicken, vegetables and noodles bac to the wok and toss to combine,

9. Step 9

   Serve immediately. Garnish with green spring onions, nuts, chilli and coriander as desired.