Summary

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

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Instructions

1. Cut the chicken breast fillet into strips and marinate with soy sauce for 30 minutes.
2. Peel the ginger and cut into small cubes. Cut the bell pepper and spring onions into fine strips.
3. Heat some peanut oil in a wok and fry the chicken breast fillet. Take out of the wok and keep warm.
4. Add the rest of the peanut oil to the wok and fry the peppers for 5 minutes.
5. Add spring onions, ginger, bean sprouts and snow peas and fry briefly. Take the vegetables out of the wok and keep them warm too.
6. 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.
7. Pluck the Thai basil and mix in the leaves just before serving.