Gingered Chicken Noodles recipe
information
A blend of ginger, spices and coconut milk flavours this delicious supper dish, which is made in minutes. For a real oriental touch, add a little fish sauce to taste, just before serving.
ingredients
350 g (12 oz) boneless chicken breasts, skinned
225 g (8 oz) courgettes
275 g (10 oz) aubergine
30 ml (2 tbsp) vegetable oil
5 cm (2 in) fresh root ginger, finely chopped
6 spring onions, sliced
10 ml (2 tsp) Thai green curry paste
400 ml (14 fl oz) 1 2/3 cups coconut milk
475 ml (16 fl oz) 2 cups chicken stock
115 g (4 oz) medium egg noodles
45 ml (3 tbsp) chopped fresh coriander
15 ml (1 tbsp) lemon juice
salt and ground black pepper
chopped fresh coriander, to garnish
225 g (8 oz) courgettes
275 g (10 oz) aubergine
30 ml (2 tbsp) vegetable oil
5 cm (2 in) fresh root ginger, finely chopped
6 spring onions, sliced
10 ml (2 tsp) Thai green curry paste
400 ml (14 fl oz) 1 2/3 cups coconut milk
475 ml (16 fl oz) 2 cups chicken stock
115 g (4 oz) medium egg noodles
45 ml (3 tbsp) chopped fresh coriander
15 ml (1 tbsp) lemon juice
salt and ground black pepper
chopped fresh coriander, to garnish
method
1. Cut the chicken into bite-sized pieces. Halve the courgettes lengthways and roughly chop them. Roughly chop the aubergine.
2. Heat the oil in a large saucepan and cook the chicken until golden. Remove with a slotted spoon and drain on kitchen paper.
3. Add a little more oil, if necessary, and cook the ginger and spring onions for 3 minutes. Add the courgettes and cook for 2 - 3 minutes, or until beginning to turn golden. Stir in the Thai curry paste and cook for 1 minute.
4. Add the coconut milk, stock, aubergine and chicken and simmer for 10 minutes. Add the noodles and cook for a further 5 minutes, or until the chicken is cooked and the noodles are tender. Stir in the coriander and lemon juice and adjust the seasoning.
5. Serve immediately garnished with chopped fresh coriander
2. Heat the oil in a large saucepan and cook the chicken until golden. Remove with a slotted spoon and drain on kitchen paper.
3. Add a little more oil, if necessary, and cook the ginger and spring onions for 3 minutes. Add the courgettes and cook for 2 - 3 minutes, or until beginning to turn golden. Stir in the Thai curry paste and cook for 1 minute.
4. Add the coconut milk, stock, aubergine and chicken and simmer for 10 minutes. Add the noodles and cook for a further 5 minutes, or until the chicken is cooked and the noodles are tender. Stir in the coriander and lemon juice and adjust the seasoning.
5. Serve immediately garnished with chopped fresh coriander
serving amount
serves 4
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