Thin Noodles with Sautéed Chicken Curry
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 packet Vermicelli
- 4 skinless Chicken breasts (diced)
- 4 carrots (sliced)
- 1 cup Snap pea
- 1 red pepper (sliced)
- 1 onion (sliced)
- Nut oil (for stir frying)
- salt
- peppers
- mint (to garnish)
- For the sauce
- 2 cups Coconut milk
- 1 tsp Curry powder
- 1 clove garlic cloves (peeled and crushed)
- Sea salt
Preparation steps
1.
Put all the ingredients for the sauce into a small pan and simmer for 10 minutes.
2.
Heat the oil in a wok or saute pan and stir fry the chicken pieces.
3.
Add the mange tout and prepared vegetables and stir fry until cooked but still crisp.
4.
Meanwhile cook the vermicelli according to the packet instructions.
5.
Transfer the vermicelli to a warmed serving dish, top with the stir fried chicken and vegetables and pour over the curry sauce.
6.
Garnish with mint sprigs.
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