Red Curry Coconut Noodles
Recipe by Nicole Maguire (@simple.home.edit)
Serves 4 | 
Prep 8 min | 
Cook 7 min
Ingredients
- 200g AYAM™ Rice Noodles
- 1 tbsp olive oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 500g chicken breast, sliced
- 2 tbsp tomato paste
- 1-3 tbsp AYAM™ Thai Red Curry Paste (see Tip below)
- 1 cup green creans, sliced into batons
- 400ml AYAM™ Coconut Milk
- 1 cup capsicum, finely sliced
- Crushed peanuts to serve
- 1 lime, cut into wedges to serve
Method
- Cook the rice noodles as per packet instructions until just softened. Once noodles are soft and pliable, immendiately rinse under cold water and drain.
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and ginger, stirring for 30 seconds or until fragrant.
- Add the chicken and cook for 1-2 minutes until chicken slices turn white.
- Stire through the tomato paste followed by the red curry paste.
- Add green beans and coconut milk. Cook for 2 minutes or until the saucehas slightly thickened and beans have 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.
Tip: For slight variations on heat level: use 1 tbsp for mild spice, 2 tbsp for medium, and 3 tbsp for hotter spice level.
