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Thai chicken curry with rice noodles red, green and EE

#1
Serves 4

syns each & total in recipes
green 6 1/2 18 3/4 for chicken
4 3/4 for coconut milk
1 for curry paste


syns each & total in recipes
red 9 3/4 33 1/4 for rice noodles
4 3/4 for coconut milk
1 for curry paste


syns each & total in recipe
EE 5 3/4 4 3/4 for coconut milk
1 for curry paste


Ingredients
Fry light
1 bunch of spring onions chopped
350g skinned and boned chicken breast cut into large chunks
1 cm piece of fresh ginger finely grated
finely grated zest of 1 lime or lemon
100 ml Blue Dragon reduced fat coconut milk (Bart spices do an 88% fat free one but I've never found it)
125 ml chicken stock
2 tablespoons thai red or green curry paste (If you know what spices go to make up a thai curry, then use the dry spices as it will save on syns)
1 tablespoon light soy sauce
1 tablespoon chopped fresh coriander or basil
175g rice noodles
salt and pepper
chopped spring onions, limeslices and coriander or basil to garnish.

Method

saute spring onions in fry light for about 2 mins until soft
add chicken and cook for 3 mins until sealed on the outside
add the ginger, lime or lemon zest, coconut milk, stock, curry paste, soy sauce and chopped basil or coriander. Bring almost to the boil cover and reduce heat to low and cook for about 20 - 25 mins
Meanwhile make up the rice noodles according to the packet.
season chicken with salt and pepper and serve with the drained rice noodles.
garnish with the chopped spring onion, lime or lemon slices and coriander or basil leaves.
 
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