coriander leaves, mint leaves, toasted coconut and lime wedges, to serve
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 Ingham’s fresh diced chicken breast fillet and cook for 5 minutes.
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.
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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