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“thai inspired”
READY IN:
45mins
SERVES:
4-6
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. heat oil in pan, gently cook chilli, corriander and garlic till fragrant.
  2. add sugar, fish sauce, stock and coconut cream to pan and bring to boil. reduce heat and simmer 10 mins.
  3. slice chicken into 2cm strips and add to pan, gently simmer till cooked thru.
  4. stir in noodles and serve immediately in bowls with torn basil leaves to garnish.

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