Green Curry Chicken Noodle Stir-Fry

Name: Green Curry Chicken Noodle Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 400 g hokkien noodles; 1 tablespoon peanut oil; 1 onion, cut into thin wedges; 1 1/2 tablespoons good green curry paste; 150 g baby corn, cut in half; 125 g beans, cut into 4cm lengths; 250 ml coconut milk; 125 ml chicken stock (I use a whole stock cube to a 1/2 cup); 500 g chicken breasts, cut into 1cm strips; 2 teaspoons brown sugar; 1 tablespoon fish sauce; 2 teaspoons lime juice; 3 tablespoons fresh coriander

Submitted by Jewelies

"Amber and I had a lot of fun cooking this recipe 'Huey' style with a gas wok cooker while on our Sydney Holiday. I actually made it twice while we were away - the second time omitting the chicken and beans and using about 1 cup of frozen green peas, a tin of corn kernels and a tin of chickpeas. It's one of those recipes that I will always resort to when the cupboards are bare in our caravan."

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photo by Karen Elizabeth

Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

400 g hokkien noodles
1 tablespoon peanut oil
1 onion, cut into thin wedges
1 ¹⁄₂ tablespoons good green curry paste
150 g baby corn, cut in half
125 g beans, cut into 4cm lengths
250 ml coconut milk
125 ml chicken stock (I use a whole stock cube to a 1/2 cup)
500 g chicken breasts, cut into 1cm strips
2 teaspoons brown sugar
1 tablespoon fish sauce
2 teaspoons lime juice
3 tablespoons fresh coriander

directions

Place noodles in a heatproof bowl cover with boiling water and soak for 1 minute or until tender. Drain well.
Heat a wok over high heat, add the oil and swirl to coat. Cook chicken, in batches, until cooked through and to your liking. Remove and keep warm.
Stir-fry the onion for 1-2 minutes, or until softened.
Add the curry paste and cook for 1 minute, or until fragrant.
Add the baby corn, beans, coconut milk and stock to the wok and simmer for 4 minutes or until reduced slightly.
Add the chicken back to the wok.
Stir in plam sugar, fish sauce and lime juice.
Add the noodles and chopped coriander and toss until well combined and the noodles are warmed through.
Serve immediately.

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Reviews

Great alternative to the green curry chicken I normally make. My family loves this. I generally substitute fresh snow peas and green peas for the mini corn and beans for the picky eaters in my house.

RedAntisocial
excellent recipe. Added a little curry powder and 1/2 jar of hot pickled capsicum. Used 1/2 bag of Aldi frozen stir fry. left out the coriander, (hate it) thanks Jewels, another keeper!

mummamills
Oh, we liked this!! I subbed shrimp for the chicken, since we'd just had chicken the night before, and I used frozen corn, otherwise, just as directed for a delicious supper for two! (With leftovers for DHs lunch, lucky him :D ) Easy and quick and delicious, what more can you ask for! Thanks Jewelies, for a great recipe!

Karen Elizabeth
Perfect recipe for a busy evening. It comes together quickly and tastes wonderful. It was a bit too spicy for our newest exchange student. It had him sweating, but he said 'I love it and, yes, make it again!' We have five months to toughen him up. LOL!

Leggy Peggy

Tweaks

Oh, we liked this!! I subbed shrimp for the chicken, since we'd just had chicken the night before, and I used frozen corn, otherwise, just as directed for a delicious supper for two! (With leftovers for DHs lunch, lucky him :D ) Easy and quick and delicious, what more can you ask for! Thanks Jewelies, for a great recipe!

Karen Elizabeth