2 servings
Prep: 10 mins,
Cooking: 15 mins
The flavours of a beautifully fragrant Thai red curry, all in under 20 minutes.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (9)
2 | chicken breast fillets — skinless |
1-2 | Thai red curry paste |
400 ml | coconut milk |
1 | red pepper — deseeded and cut into thin strips |
1/2 cup | sugar snap peas — halved lengthways |
1 | fish sauce |
fresh lime juice | |
fresh basil — handful, chopped | |
200 g | noodles — egg |
Tap for ingredients