Bottle - Coconut Milk
Bottle – Chicken Stock
Jar – Red Paste (Red Curry Paste, Peanut Butter, Coriander, Cumin)
Jar - Chicken Thighs
Brown paper bag – Flat Rice Noodles
x 2 People - 3-4 Spring onions, 1/2 Broccoli, 1 Carrot, 1 Red Capsicum, Mushrooms, Ginger
x 4 People - 4-5 Spring onions, 1 Broccoli, 1 Large Carrots, 1 Red Capsicum, Mushrooms, Ginger
x 6 People - 9-10 Spring onions, 2 Broccoli, 2 Carrots, 1 Large Capsicum, Mushrooms, Ginger
Dice spring onion and ginger finely
Heat Oil in pan, add spring onion and sauté for 3-4 minutes or until soft and translucent
Add Ginger and cook for 30 seconds
Shake Coconut milk and add ¼ of the bottle to spring onion mixture. Stir well.
Add Red Curry paste (ensure all paste is out by adding water to bottle and shaking well) Cook the mixture for 1-2 Minutes.
Add diced chicken, stir to coat, cooking for 4-5 minutes. If at any point the mixture starts to stick to the pan, use a splash of stock to deglaze the pan
Add the remaining coconut milk and stock, allow to simmer on low for 5-10 minutes, while you prepare veg
Dice broccoli, carrot, red pepper and mushrooms into bite sized chunks
Add all veggies to a pot on medium heat with oil. Saute for 3-4 minutes. If you prefer veg to be softer add a splash of water to (shown in video)
Noodles – In pot cover noodles boiling water and cook on medium heat for 6 minutes, stir occasionally. Drain, rinse under cold water then drain again.
Plate up and enjoy :)