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Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 5.52 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 1/2tablespoons vegetable oil
- 400grams chicken breast, thinly sliced
- 1/4 cup green curry paste
- 400milliliter Macro Organic light coconut milk
- 500grams frozen stir fry mix vegetables
- 2 lime, 1 juiced, 1 cut into wedges
- 1 bunch basil, leaves picked
- 200grams Pad Thai rice noodles
- 100grams snow peas, thinly sliced
Nutrition per serving
2440kJ / 582Cal
2440 Kilojoules or 582 Calories
28% of daily energy intake*
Protein
8.4grams
Fat
24.1grams
Carbs
57.5grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat half the oil in a large frying pan over high heat. Cook chicken, in 2 batches, for 2 minutes or until lightly golden. Transfer to a bowl and set aside.
Step 2 of 4
Heat remaining oil in same pan. Add paste and cook, stirring frequently, for 2 minutes or until fragrant. Add milk and 1 cup water, then bring to simmer. Reduce heat to low, then add vegetable mix and simmer for 5 minutes or until almost cooked through. Return chicken to pan and cook for a further 3 minutes or until chicken is heated through. Stir in half the basil leaves and lime juice.
Step 3 of 4
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until softened. Drain well.
Step 4 of 4
Serve curry on noodles, topped with snow peas, remaining basil leaves and lime.
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