Ingredients
Scale
- 200 g (7 oz) rice noodles
- 1 tbsp olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 500 g (1 lb 2 oz) boneless, skinless chicken breasts, sliced
- 2 tbsp tomato paste (concentrated puree)
- 1–3 tbsp red curry paste (see note 1 about spice levels and gluten-free)
- 1 cup (125 g) sliced green beans
- 400 ml (13½ fl oz) coconut milk
- 1 cup (155 g) finely sliced capsicum (bell pepper)
- Crushed peanuts, to serve
- 1 lime, cut into wedges, to serve
Instructions
- Cook the rice noodles as per the packet instructions until just softened (cook in boiling water for 2–3 minutes). Once the noodles have softened and are pliable, immediately rinse them under cold tap water and drain.
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds or until fragrant.
- Add the chicken and cook for 1–2 minutes until it changes colour from pink to white.
- Stir through the tomato paste followed by the red curry paste.
- Add the green beans and the coconut milk and cook for 2 minutes or until the sauce has slightly thickened and the beans have slightly softened.
- Stir through the capsicum and cooked noodles. Cook for a further 1 minute until the capsicum and noodles are heated through.
- Top with crushed peanuts and a squeeze of lime juice.
Notes
Note 1 – Curry paste quantities: use 1 tablespoon for mild spice, 2 tablespoons for medium spice or 3 tablespoons for hot spice. If you want this recipe to be gluten-free, check the label on the curry paste jar to be 100% sure.
MAKE AHEAD
This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days.
LEFTOVERS
This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days. Not suitable to freeze.
- Prep Time: 8 mins
- Cook Time: 7 mins
- Category: curry, red curry
- Method: stir fry
- Cuisine: Thai