Green chicken curry with greens and noodles
- 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
Heat oil in a large deep saucepan over medium heat, cook onion and garlic for 8-10 minutes until softened.
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.
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.
Cook noodles according to packet instructions.
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.