Ingredients: 2 Large chicken fillet (cubed) 2 tablespoon oil salt and freshly ground pepper 1 teaspoon ground garlic 2 tablespoon freshly grated ginger 1⁄2 teaspoon ground green chillies 1 can coconut milk 4 cups water 2 teaspoon chicken stock powder 3 tablespoon soy sauce 100g thin rice noodles 1 small tray baby corn 1 small tray sugar snap peas 1 lime (juiced) Coriander
Method: 1. In a deep pot add oil, garlic, ginger, green chillies, chicken, soy sauce, a pinch of salt and freshly ground pepper. 2. Cook on high for 3 minutes till chicken turns white. 3. Add coconut milk, water, chicken stock powder, corn & peas. 4. Cook for 30 minutes on low till veg & chicken cooked through. 5. Boil noodles for 3-4min. Rinse under cold water. 6. Add to pot with lime juice and mix in. 7. Taste to see if more salt and pepper is needed. 8. Garnish with coriander.
Note: If you have green thai curry paste on hand, I would add some to taste as well.