Thai Green Curry with Coriander Noodles
A great al fresco dish, stir fry some chicken breasts chunks and simmer in Loyd Grossman Thai Green Curry then serve with spicy egg noodles and a green leaf salad.
Created By: Roz Denny
Serves: 4
Ingredients
4 large skinless boneless chicken breasts
1 fat clove garlic, chopped
1 teaspoon ground cumin
2-3 tablespoons sunflower oil
1 x 350g jar Loyd Grossman Green Thai Curry sauce
250g medium egg noodles
1 tablespoon sesame oil
1 tablespoon light soy sauce
1 large fresh red chilli
2-3 tablespoons chopped fresh coriander
4 tablespoons chopped salted peanuts
sea salt and freshly ground black pepper
How to cook it
Cut the chicken into 2cm chunks. Mix with the chopped garlic and cumin. Heat the sunflower oil in a large wok and when hot stir-fry the chicken over a high heat for about 3 minutes until nicely browned.
Pour in the sauce and simmer for a further 10 minutes until the sauce reduces down by half lightly coating the chicken. Check the seasoning and keep warm.
Meanwhile, cook the noodles according to pack instructions or steep in just boiled water for up to 5 minutes. Drain and toss with the sesame oil and soy sauce.
Slit open the chilli, scrape out the seeds and chop the flesh finely. Toss into the noodles with the coriander and peanuts. Serve hot with the chicken.