Thai red chicken curry & noodle

Sarah Graham
2 servings Prep: 10 mins, Cooking: 15 mins
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The flavours of a beautifully fragrant Thai red curry, all in under 20 minutes, and all in one pot.

By Food24 November 20 2012
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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
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In a medium sized pot on medium-high heat, cook the red curry paste in the olive oil until fragrant, 2-3 minutes. Add in the coconut milk and allow it to come to a strong simmer.

Add in the chicken, turn the heat down to medium, place the lid on and leave to cook for 6 minutes, or until the chicken is cooked through. Add in the noodles, red pepper, snap peas, fish sauce and lime juice, stir through and remove the pot from the heat.

Serve immediately with a sprinkling of fresh basil or coriander.

Reprinted with permission of Sarah Graham. To see
more recipes, click here.


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