Asian Noodle Curry with Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast
- 1 piece (s) ginger, the size a walnut
- 1 large red pepper (s)
- 1 bunch spring onion (s)
- 3 tablespoon oil, (peanut oil)
- 250 g suar snap peas
- 150 g bean sprouts
- 400 ml poultry broth
- 1 can coconut milk
- 1 teaspoon curry paste, red
- soy sauce
- 200 g noodles, (ASIA wok noodles)
- some stalks basil, Thai
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into strips and marinate with soy sauce for 30 minutes.
- Peel the ginger and cut into small cubes. Cut the bell pepper and spring onions into fine strips.
- Heat some peanut oil in a wok and fry the chicken breast fillet. Take out of the wok and keep warm.
- Add the rest of the peanut oil to the wok and fry the peppers for 5 minutes.
- Add spring onions, ginger, bean sprouts and snow peas and fry briefly. Take the vegetables out of the wok and keep them warm too.
- Bring the vegetable stock, coconut milk, curry paste and 3 tablespoon soy sauce to the boil in the wok. Add the wok noodles and let simmer for 4-5 minutes. Mix in the vegetables and meat.
- Pluck the Thai basil and mix in the leaves just before serving.
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