Thai Red Curry Chicken, Vegetables & Noodles

Serves Preparation Cooking Difficulty
2 10 min 20 min Easy
  • 200g Fantastic Hokkien or Hokkien Thin noodles
  • 150g chicken, cut into strips
  • 1 spring onion, sliced, separate green and white
  • 1 medium carrot, cut into thin strips
  • 1 medium zucchini, cut into thin strips
  • 1 red capsicum, cut into thin strips
  • 1 baby bok choy, washed and leaves separated
  • 2 tblspns vegetable oil
  • 2 teaspns fresh ginger, grated
  • 1 clove garlic, chopped/minced
  • 2 teaspns sesame oil
  • 1 can (400ml) coconut cream
  • 1 tblspn soy sauce
  • 1 tblspn Thai Red Curry paste
Garnish (optional)
  • Fresh coriander, chopped
  • Fresh red chilli, chopped
  • 1 tblspn finely chopped nuts
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  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.

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