Ingredients
2 Tbsp vegetable oil
500g chicken breast fillets, trimmed, thinly sliced
4 cloves garlic, crushed
1 Tbsp finely grated ginger
2 Tbsp red curry paste
1 tsp ground cumin
4 cups water
270ml can coconut milk
2 carrots, coarsely grated
1 head broccoli, trimmed, cut into florets
1 red capsicum, deseeded, cut into strips
120g pkt instant dried noodles
100g snow peas, trimmed
2 Tbsp soy sauce
Juice of ½ lime
1/3 cup coriander leaves, finely chopped
Method
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Heat 2 tsp of the oil in a large wok or saucepan over a medium-high heat. Add ½ of the chicken and stir-fry for 1-2 minutes or until golden. Transfer to a plate. Repeat with 2 tsp of the oil and remaining chicken.
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Add remaining oil with garlic, ginger, curry paste and cumin, and cook for 1 minute. Add water and coconut milk, bring to the boil, then boil gently for 5 minutes or until hot. Return chicken to wok with carrots, broccoli and capsicum, and simmer for 5 minutes or until chicken is cooked through.
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Put noodles in a heatproof bowl, cover with boiling water and leave to stand for 2 minutes. Drain.
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Add noodles, snow peas, soy sauce and lime juice to the chicken mixture and cook, stirring, for 1 minute or until snow peas are bright green. Remove from heat, scatter over the coriander and serve.