Ingredients:
600 ml chicken stock, hot
400 ml can reduced-fat coconut milk
2 x 250 g pack dried medium egg noodles
150g green beans, halved lengthways
4 small, skinless chicken breasts
2 carrots, cut into thin sticks
1 lemongrass stalk, bruised
2 tbsp Thai red curry paste
1 tbsp olive oil
1 tsp soft brown sugar
Grated zest and juice of 1 lime, plus lime wedges,
Handful fresh basil leaves
How To Make:
1. In a bowl, cover the noodles with boiling water and set aside for 5 minutes, to soften. Drain, refresh in cold water and drain again. Toss in half the oil.
2. Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the coconut milk, stock, chicken and lemongrass, cover and simmer for 12 minutes, until the chicken is cooked. Using a slotted spoon, lift the chicken out of the pan and onto a plate, and roughly chop.
3. Return the chicken to the pan with the beans and carrots. Simmer for 2 minutes, then stir in the noodles, sugar, lime zest and juice, and most of the fresh basil leaves and heat through.
4. Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.
[Source: channel4.com]
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