Green Curry w. Rice Noodles

Brothy rice, but this time with noodles.

This chicken and green curry sauce will help to warm you up on these cooler winter nights.

INGREDIENTS:

• 100g dry weight rice noodles

• 300g chicken thigh

• 80g green curry paste

• 200mls light coconut milk

• 2 stalks of lemongrass, minced

• Handful of green beans

• ½ eggplant, diced

• Bunch of fresh coriander

• 1 tsp olive oil

• 1/2 lime, juice

METHOD

1. Trim any visible fat from the chicken thigh and season with salt and pepper.

2. Place a pan over high heat. Add the oil to the pan and the chicken. Sear the fish on each side for 60 seconds. Reduce the heat to medium and continue cooking for a 4-5mins or until chicken is cooked through

3. Remove the chicken from the pan and set aside to rest. Lower the heat to low. Add the lemongrass and curry paste to the pan stir frying for 1-2 minutes.

4. Lower the heat and add the lemongrass, cook for 30 seconds to one minute, then add the curry paste with a splash of water. Continue cooking for another minute. Add 100mls of the coconut milk to the pan dissolve the curry paste and then turn the heat back up to high. bring to the boil and wait for the coconut milk to start separating.

5. In the meantime, place half the coriander and the remainder of he coconut milk into a small blender. Blitz to combine.

6. Once the coconut milk has separated, add the green beans, and eggplant to the pans and stir fry for 1-2 minutes. Add the coriander mixture the pan and bring to the boil. Clean out the blender with 1/4-1/2 cup of water and add to the pan. Once boiling, continue cooking on high for around 3-5 minutes.

7. Place another pot of water over high heat and bring to boil. Add the rice noodles and cook for the same 3-5 minutes. I like mine with a little chew but you can cook for longer if you like them softer. Strain and rinse under cold water.

8. Slice the chicken ready to serve.

9. Once the curry sauce has slightly reduced, remove from the heat and add the juice from the lime and season with salt to taste.

10. To serve, divide the noodles between two bowls, cover with the sauce and vegetables, and top with chicken

Note:
You don’t have to blend the coriander if you don’t want to but it is what gives the curry the vibrant green colour.

Serves 2

Nutritional Information: per serve

Calories: 530kcal

Protein: 38g

Fat: 13g

Carbohydrate: 66g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE