1 onion (sliced)2 tablespoon extra-virgin olive oil1 red bell pepper/3 sweet peppers1 tablespoon ground garlic½ teaspoon ground ginger½ teaspoon ground green chillies½ teaspoon lemon pepper½ teaspoon salt500g chicken fillet (medium sized cubes/strips)½ punnet white button mushrooms (sliced)6 baby marrows (sliced)1 cup low fat milk OR coconut milk2 cups water1 packet Knorr Thai green curry cook-in-sauce1 tablespoon lime juiceNoodles Garnish-Ginger (julienned)2 red chillies (sliced)BasilLime wedges
1. Saute onion in oil on medium heat for 2min, add red pepper and cook for another 2min.3. Add ginger, garlic, chillies, salt and pepper, heat till fragrant.4. Add chicken and cook till just sealed.5. Add in mushrooms & baby marrow and cook for 2min.6. Add cook-in-sauce packet contents and cook for a minute, mixing to coat it all well.7. Add in milk, water and lime juice, mix in.8. Cover and simmer for 20min, stirring now and then, till sauce has thickened.9. Boil noodles in salted & oiled water till al-dente.10. Spoon noodles in bowl, spoon over curry, garnish and serve with lime wedges.