Curry spiced chicken with Thai vegetables & noodles

Curry spiced chicken with Thai vegetables & noodles

I love chicken and noodles, noodles and chicken.  Add the Thai flavours to the mix and I’m in heaven!  Prepare to make this recipe again and again!

Ingredients for 1 serving

277gchicken breast
95gbabycorn, cut in half
116gmushrooms, sliced
76gdried noodles
6gcoconut oil
28gThai green curry paste
2 tbspwater
1 tbspmild curry powder
149gChinese leaf
 salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Pre-heat your oven to °C fan/400°F and line a baking sheet with non stick foil.
  • Take your chicken breast and coat it with the curry powder, place it on the baking sheet and bake it for approx 20 minutes until it’s cooked through.
  • Take a pan of boiling water and cook the noodles according to the manufacturers instructions.
  • When they’re cooked, add a dash of cold water to stop them over cooking, drain and set aside.
  • Take a frying pan and pop it onto the heat along with the coconut oil.
  • Add the mushrooms and babycorn and stir fry for a few minutes until they start to soften a little.
  • Add the Chinese leaf and pop the lid on for a minute to allow them to steam before removing the lid and adding the Thai curry paste and the water.
  • Give the vegetables a thorough mix and allow them to cook for another minute to help thicken the sauce.
  • Check the chicken to see if it’s cooked, it will be firm to the touch when ready.
  • Remove it from the oven and set it aside.
  • When the vegetables are coated in the silky sauce, pop them onto a plate along with the noodles.
  • Slice the chicken breast into chunks and arrange it on top of the vegetables and get ready to eat!

Notes

  • For those on 2018 BC plans, baby corn has been approved for used in place of carrots.
  • For anyone following older BC plans baby corn has been approved for use in place of courgettes.
  • If you don’t have Thai green curry paste, you can use red if that’s what you have.
  • This recipe can also be made using straight to wok noodles.  Adjust the amount according to your dietary needs.
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