thai chicken with sweetcorn and red pepper


From an old Safeway supermarket leaflet.
Serves 4.  Prep & cooking time 30 mins

1 TBS (15ml) sunflower oil
2 cloves garlic, peeled and crushed
1 red pepper, cut into strips
125g (one small pack) baby sweetcorn, sliced lengthways
4 skinless chicken breast fillets, thinly sliced
a 400ml can of coconut milk
2-3 TBS (30-45ml) Thai red curry paste
600ml chicken stock
2 TBS (30ml) light soy sauce
a 250g packet of Chinese egg noodles
6 salad onions, sliced at an angle
1 pack fresh coriander, chopped

  1. Heat the oil in a wok or large frying pan and fry the garlic for a few seconds.  Toss in the red pepper and baby sweetcorn, then stirfry over a high heat for 3 minutes or until softened.
  2. Add the chciekn to the pan and cook for a further minute.
  3. Stir inthe coconut milk, curry paste, chicken stock and soy sauce.  Bring to the boil, then simmer for five minutes.
  4. Meanwhile, place the egg noodles in a large bowl and cover with boiling water.  Leave them to soak for two minutes then drain well.
  5. Add the salad onions and coriander to the curry and heat through until they are hot.
  6. Place the noodles into warmed bowls and spoon the chicken curry and it's sauce over them.  Serve at once.

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posted by jacqi on 20 Aug 06 - 11065 views


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