SIMPLE YELLOW CHICKEN CURRY WITH RICE NOODLES


20 MINUTES

PREPARATION TIME

20 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 500g Ingham’s Diced Chicken Breast Fillet
  • 1 brown onion, finely diced
  • 6cm piece ginger, cut into fine batons
  • 6 cloves garlic, minced
  • 4 Kaffir lime leaves
  • 2 tsp sesame oil
  • 2 Tbsp yellow curry paste
  • 2 cups chicken stock
  • 2 tsp fish sauce
  • 150ml coconut cream
  • 2 cups flat rice noodles
  • 1 cup bean sprouts
  • coriander leaves, mint leaves, toasted coconut and lime wedges, to serve


METHOD

  1. Sauté the onion, ginger, garlic and lime leaves in sesame oil for 4 minutes, until just softened. Increase the heat to moderate high, then add the chicken breast fillet and cook for 5 minutes.
  2. Mix in the curry paste and cook until the mixture begins to stick to the bottom of the saucepan, then add the stock, fish sauce and coconut cream. Return the mixture, then simmer for 15 minutes.
  3. Cook the rice noodles in boiling water until tender, then drain and arrange in bowls. Mix the sprouts into the curry, then serve on the noodles with herbs, coconut and lime wedges.




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