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- 1 tab extra virgin Olive Oil
- 75gm Red Curry Paste
- 2 Garlic Cloves crushed
- 1cm finely grated Ginger
- 1 Red Capsicum seeded and sliced
- 1 400ml can Coconut Milk
- 500ml Chicken Stock
- 2 teas Fish Sauce
- 2 teas Brown Sugar
- 500gm thinly sliced Chicken Breast
- 4 nests Asia Thin Egg Noodles
- 1 bunch Pak Choy cut into quarters
- 1/2 cup Coriander (optional)
- 2 Spring Onions sliced thinly
- 1 long Red Chilli sliced thinly
- Heat Oil in large casserole pan over medium heat. Add Curry Paste, Garlic and Ginger, cook for 1 min until aromatic
- Add Capsicum, Coconut Milk, Stock,500ml Water, Fish Sauce and Sugar, stirring for approx 5 minutes
- Add Chicken and cook stirring for 3 minutes, until Chicken is cooked
- Add Noodles and cook stirring for 4 minutes or until Noodles are tender.
- Add Pak Choy and cook for 1-2 minutes or until Pak Choy wilts.
- When serving, top with Coriander, Spring Onion and Chilli.
