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Serves 4
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20 Mins
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$10-20
Ingredients
1 pkg Mandarin Noodle Silver Needle Noodles
¼ cup Thai yellow curry paste
2 Tbsp oil
2 tsp smooth peanut butter
3 Tbsp Thai fish sauce
1 Tbsp sugar
1½ cups chicken stock
4 – 5 sprigs sweet Thai basil leaves
¾ lb boneless, skinless chicken breast (cut into bite-sized pieces)
1 can of coconut milk
3L water
1 pkg Mandarin Noodle Silver Needle Noodles
¼ cup Thai yellow curry paste
2 Tbsp oil
2 tsp smooth peanut butter
3 Tbsp Thai fish sauce
1 Tbsp sugar
1½ cups chicken stock
4 – 5 sprigs sweet Thai basil leaves
¾ lb boneless, skinless chicken breast (cut into bite-sized pieces)
1 can of coconut milk
3L water
Instructions
Over medium-high heat, saute the curry paste and oil for a minute or two, add the chicken and saute for another couple minutes. Add the sugar, stock and coconut milk, and bring to a gentle simmer, and reduce heat. Mix a couple of tablespoons of the hot curry to the peanut butter and mix it into a smooth paste. Add the peanut butter mixture to the pot.
Let simmer uncovered, for about 10 minutes. Meanwhile, prepare the noodles. In a large pot, bring water to a boil. Add noodles and boil for about 3 minutes or until noodles are softened. Drain.
To serve, divide noodles into serving dishes. Top with curry and serve with sprigs of sweet basil.
Over medium-high heat, saute the curry paste and oil for a minute or two, add the chicken and saute for another couple minutes. Add the sugar, stock and coconut milk, and bring to a gentle simmer, and reduce heat. Mix a couple of tablespoons of the hot curry to the peanut butter and mix it into a smooth paste. Add the peanut butter mixture to the pot.
Let simmer uncovered, for about 10 minutes. Meanwhile, prepare the noodles. In a large pot, bring water to a boil. Add noodles and boil for about 3 minutes or until noodles are softened. Drain.
To serve, divide noodles into serving dishes. Top with curry and serve with sprigs of sweet basil.
