Thai Green Curry

Quick, delicious, healthy and fairly cheap

Preparation Time

h m

Cook Time

h m

Servings

0

Ingredients

Instructions

Step 1:

  • 1. Slice the chicken into strips
  • Step 2:

  • Step 3:

  • 2. Finely chop the garlic, slice the peppers and if you’re using it, the pak choi.
  • Step 4:

  • Step 5:

  • 3. Oil a frying pan and heat it up to about mark 5
  • Step 6:

  • Step 7:

  • 4. Add the chicken and garlic and stir fry for around 6 minutes
  • Step 8:

  • Step 9:

  • 5. Add the curry paste and make sure the chicken is coated. Cook for a further 2 minutes, adding the peppers and mangetout after 1.
  • Step 10:

  • Step 11:

  • 6. Pour the coconut milk into the pan. Turn the hob down to mark 3 and stir well.
  • Step 12:

  • Step 13:

  • 7. Leave the curry to cook further whilst frying the egg noodles for two minutes on mark 6, with plenty of oil. Stir constantly to make sure it is all cooked and it doesn’t stick to the bottom of the pan.
  • Step 14:

  • Step 15:

  • 8. Take the noodles off heat and divide onto the plates. Stir the curry and pour over the top. Add the pak choi to serve.