Ingredients

The following ingredients have 4 Servings
  • 500ml hot chicken stock or vegetable stock
  • 400ml can coconut milk (full or reduced fat)
  • 1 tbsp green or red Thai curry paste
  • 1 tsp ground turmeric
  • 3 skinless boneless chicken breast fillets , sliced
  • 1 x 250g pack medium rice noodles
  • 300g bag stir-fry mix, pick one with beansprouts

Instruction

  • Firstly, get the kettle on. Tip the stock, coconut milk, Thai curry paste, turmeric and chicken into a big microwaveable bowl. Cover with cling film, pierce it a few times and microwave on High for 5 mins. Remove the cling film, give it a stir and cook for a further 5 mins until the chicken is cooked.
  • Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.
  • Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.