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Excella Thai Chicken Curry with Flat Rice Noodles

Excella Thai Chicken Curry

Excella Thai Chicken Curry with Flat Rice Noodles
Recipe: Silwood School of Cooking

Serves: 6
Preparation: 8 minutes
Cooking: 12 minutes
 
Ingredients

3 Tbsp Excella Sunflower Oil
2 - 3 Tbsp green Thai curry paste
1 - 2 onions, sliced
1 green pepper, sliced
1 Tbsp palm or light brown sugar
1 tin coconut milk or cream
450 g chicken breasts, cut in strips
30 ml bamboo shoots, sliced (optional)
30 ml diced water chestnuts or turnip
4 - 6 t fish sauce
1 Tbsp grated fresh ginger
lime juice to taste
1 handful basil
1 handful coriander leaves for garnish
1 lime or lemon, cut in wedges for serving
 
Method
 
Heat the Excella Sunflower Oil in a wok or large pan, stir–fry the curry paste for 30 - 60 seconds.
Add the onions and stir-fry for 1 - 2 minutes. Add the peppers and stir-fry for 1 minute.
Add 2 ml of the sugar, then the coconut milk and bring to a simmer.
Add the chicken, bamboo shoots (if using), the water chestnuts or turnip and simmer until cooked through.
Add fish sauce to taste, the ginger and lime juice. Add more sugar if needed.
Just before serving toss in the basil leaves.  Dish up into a bowl and garnish with some fresh coriander leaves and serve with lime wedges .
 
 
Stir-fried Noodles
 
Recipe: Silwood School of Cooking
Serves: 6
Preparation: 8 minutes
Cooking: 12 minutes
 
Ingredients

180 g flat rice noodles
1 t salt
½ Tbsp Excella Sunflower Oil
2 spring onion
2 Tbsp Excella oil
1 onion, sliced
1 red pepper, sliced
1 teaspoon fish Sauce
1 teaspoon soy sauce
 
Method
Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with ½ tablespoon of the oil to prevent sticking. Keep aside.
Chop your spring onion at an angle, reserving the top of the spring onion for garnish.
Heat up a wok or large pan till smoking point, add the 2 tablespoons of Excella Sunflower Oil and then the vegetables and stir-fry for 1 minute.
Add the cooked noodles and the fish sauce and soy sauce and mix it in with the noodles till it has evaporated.

Garnish with the reserved spring onions toppings.

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