Thai chicken noodle curry

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 4

Time to make: 30 mins

Ingredients

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400g pack 2-minute noodles
2 cups green beans, washed, halved
olive spray oil
1 tablespoon green curry paste
352g can light coconut-flavoured evaporated milk
500g chicken breasts, cut in strips
fresh basil, roughly torn

Instructions

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1 Place noodles and beans in a saucepan of boiling water. Cook for 2 minutes, drain, then place in a bowl of cold water. Set aside.

2 Heat a heavy-based frying pan and spray lightly with oil. Add curry paste and stir. Add coconut-flavoured evaporated milk. Bring to the boil then lower heat to simmer. Add chicken. Simmer for 6-8 minutes until chicken is thoroughly cooked.

3 Add beans and noodles. Stir to heat through. Serve garnished with basil.

Nutrition Info (per serve)

Calories 342 cal

Kilojoules 1430 kJ

Protein 39 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 3 g

Sodium 620 mg

Calcium 320 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.