This is a recipe I literally just whipped up last week. I was craving a warm soupy spicy concoction as I had been feeling a bit under the weather with a cold... The ingredients might not be exact as I was free pouring and guestimating but it turned out THAT good so I had to share it with you! Pretty easy and tasty ticking all the Love Bites boxes. Bear in mind that my taste buds were slightly non existent when I made this so the amount of chilli is to your own preference!
INGREDIENTS:
- x5 Chicken tenderloins
- x2 Tbspns Thai Green Curry Paste
- x1 Tbspn sliced ginger
- x3 Spring onions thinly sliced
- x1 Thinly sliced yellow chilli
- 1/2 can coconut milk
- 700ml boiling water
- x1 Knoll Chicken stock pot
- x1 Cup frozen peas
- x1 Cup tendersteam brocolini broken into smaller heads and stalk chunks
- 1/2 Thinly slicked red pepper
- x1 Tbspn Fish sauce (or to your liking)
- x1 Lug soya sauce
- x1 Lug sweet Thai chilli sauce
- x1 Packet vermicelli rice noodles (small packet 300g)
- Fresh coriander
- Fresh lime juice
METHOD:
Broth
- Combine the boiling water and stock pot
- Add the brocolini, peas and half the chilli
- Add a lug of soya sauce, sweet Thai chilli sauce and fish sauce
- Add the noodle cake
- Leave to simmer gently
Curry
- Over a low heat a small amount of oil in a frying pan
- Add the curry paste and stir for a minute
- Add the chicken and mix so it is covered in the paste
- Add the ginger, spring onions and the rest of the chilli
- Continue to turn the chicken as necessary until cooked (be careful not to fry the chicken - you do not want it to be brown on the outside)
- Once the chicken is sealed add the coconut milk and red pepper
- Stir and cook for another couple of minutes
Combine
- Once the chicken is cooked through remove the chicken from the pan and slice into 0.5cm pieces
- Add the coconut mixture to the broth and stir through
- Serve into bowls with the slicked chicken on top
- Garnish with fresh coriander and lime
