Thai chicken noodle curry
(at time of publication)
Ingredients
- 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
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 342cal
-
Kilojoules 1430kJ
-
Protein 39g
-
Total fat 5g
-
–Saturated fat 2g
-
Carbohydrates 35g
-
–Sugars 13g
-
Dietary fibre 3g
-
Sodium 620mg
-
Calcium 320mg
-
Iron 1.5mg
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