Directions
- 1Chop up the garlic, ginger, a chili, spring onion and coriander.
- 2Poach the chicken in boiling water for 15 to 20 minutes.
- 3Fry off the aromatics in some oil until they start to go soft.
- 4Add the thai curry paste.
- 5Stir in water and coconut milk.
- 6Stir it until all the lumps have gone and it’s silky smooth.
- 7Add soy sauce, fish sauce and sugar.
- 8Toss the noodles in with healthy leafy greens.
- 9Pull the chicken until it's shredded.
- 10Add shredded chicken.
- 11Get it all in a bowl and grab your garnish from earlier.
- 12Add coriander, spring onions, chili, chili oil and a squeeze of lime.
Ingredients
- 1 clove garlic
- 1 inch knob ginger
- 1 red chilli
- 3 spring onions
- coriander
- noodles
- thai red curry paste
- 2 tbsp veg oil
- 1 tin coconut milk
- 1 chicken breast
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 300 ml water
- pak choi
- chilli oil
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