Green Thai Curry with Rice Noodles and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon sesame oil
- 2 shallot (s)
- 2 cloves garlic)
- 1 piece (s) ginger, the size a thumb
- 0.5 ½ glass curry paste, green
- 400 ml coconut milk
- 400 g chicken breast fillet (s)
- 250 g noodles, (rice noodles) from the Asian market
- 500 ml vegetable stock
- 4 carrot (s)
- 1 zucchini
- 4 mushrooms
- 1 packet sugar snap peas
- 6 cocktail tomatoes
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the rice noodles in water for 10 minutes (see package instructions). Finely chop the shallots, garlic and ginger. Cut the carrots, zucchini and mushrooms into small pieces. Cut off the ends of the snow peas and halve the cocktail tomatoes.
- Fry shallots, garlic and ginger in sesame oil. Cut the meat into strips and fry with them. When it`s done, take everything out of the pan.
- Put the green curry paste in the hot pan, add a dash of vegetable stock and stir. When the curry paste has dissolved, add the coconut milk and stir everything into a creamy sauce. Add the carrots and zucchini and simmer for 5 minutes. Then add the mushrooms, sugar snap peas and rice noodles. Every now and then, deglaze with vegetable stock as the liquid evaporates quickly.
- Put the meat back in the pan, let it steep for another 5 minutes and then add the cherry tomatoes.
- Season to taste with salt and pepper.
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