Green chicken curry with greens and noodles

Serves 4  

Ingredients

• 1 tablespoon peanut oil  
• 1 brown onion, diced  
• 2 garlic cloves, sliced  
• 700g chicken thigh, sliced into strips 
• 125g green chicken curry paste 
• 2 cups (500m) chicken stock  
• 375g coconut cream 
• 1 bunch broccolini, roughly chopped 
• 150g snow peas  
• 1 small zucchini, diced  
• 400g dried vermicelli noodles  
• Coriander to serve  

Method

Step 1

Heat oil in a large deep saucepan over medium heat, cook onion and garlic for 8-10 minutes until softened. 

Step 2

To the pan add the chicken strips and continue to cook for 2-3 minutes or until browned. Add curry paste and cook off for 2 minutes.

Step 3

Add the chicken stock and coconut cream. Reduce heat to low and cover with a lid. Simmer for 15 minutes or until reduced and slightly thickened.  

Step 4

Cook noodles according to packet instructions.  

Step 5

Add the green veggies to the saucepan and cook for 3-5 minutes or until tender. Add noodles to the pan and toss until noodles are well coated. Scatter with coriander and serve.