Ingredients for 4 people
4 chicken breasts, medium onion, jar Barts Thai green curry paste, 500ml chicken stock, Thai fish sauce, 1 can coconut milk, medium egg noodles, fresh coriander, sweet flat bread or mini garlic naan breads.
- Prep. Time → 10 min
- Cook Time → 30 min
- Level → Easy
1 Finely chop the onion so it absorbs all the spices add to your pot.
2 Sauté the onion gently for 5 to 10 mins till soft in 1 (if you like it hot 2)
teaspoons of the Barts thai green curry paste do not add oil if the onions start to stick add a splash of water.
3 Add the chicken breast chopped into 2cm cubes, keep moving the chicken around until it goes opaque, do not worry if you feel the chicken may not be cooked properly yet as we are effectively going to poach it!
4 Add the chicken stock dissolved in 500ml of boiling water put the lid on your pot & leave the chicken to simmer gently for 10 mins.
5 Add the coconut milk & a couple of dashes of fish sauce stir & leave for 5 mins.
6 At this stage cook your flat bread or naan bread as per the instructions.
7 Add one nest of noodles per person to the pot & cook as per instructions about 4mins.
8 Serve up in large bowls sprinkle with fresh chopped coriander before serving take to the table with the naan or flat bread to tear & mop up your lovely coconut juice.