|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|
|fresh lime juice|
|fresh basil — handful, chopped|
|200 g||noodles — egg|
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.