• THAI GREEN CHICKEN & NOODLE CURRY

THAI GREEN CHICKEN & NOODLE CURRY


 12 Nov 2015

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2 tablespoons cooking oil
250g packet green beans, trimmed & sliced
1 long green chilli, seeded & sliced
200 g chicken breast, boneless, skinless, cut into chunks
2 tablespoons Thai green curry paste
Juice of 1 lime or lemon
1 x 400ml can coconut milk
1 teaspoon cornflour
2 packs Indomie Mi Goreng Barbeque Chicken Noodles
To Serve: roti or flat bread and tamarind chutney
1.) Heat 1 tablespoon oil in a pan. Saute the sliced green beans & chilli for two minutes. Remove beans & chilli from pan. 2.) Add second tablespoon of oil and saute chicken pieces until beginning to brown. Stir in the green curry paste and lime/lemon juice. 3.) Combine the cornflour with coconut milk (to prevent curdling). Stir into saucepan. Fill the coconut milk can with water and add all the contents of the Noodle flavouring/seasoning packets. Stir this mix carefully into the pan and bring to boil, stirring regularly. 4.) Add the noodles to the pan together with the green beans & chilli. Simmer for 3 - 4 minuites. Serve in bowls with roti or flat bread and a dash of tamarind chutney

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