Coconut-inspired veg and chicken green curry

Cooking coconut-inspired Veg and Chicken Green Curry is a great way to spice things up on a boring weeknight.

Ingredients

• 200g rice noodles
• 1 tablespoon cooking oil
• 50g green curry paste
• 400ml Kara Classic UHT Coconut Milk
• 1 carrot, scrubbed and cut into 1.5cm chunks
• 500ml chicken stock
• 250g chicken breast, strips
• 200g tofu puffs, halved diagonally
• 225g bamboo shoot strips, drained and steeped in boiling water
• 250g broccoli, cut into small florets
• 150g snow peas, trimmed
• 30g grated palm sugar or raw sugar
• 2–3 tablespoons fish sauce
• 2 tablespoons lime juice, plus wedges to serve
• Thai basil leaves, to serve

Method

• Prepare the rice noodles according to packet instructions, set aside.
• Heat the oil in a large saucepan over medium heat. Cook the curry paste for 2 minutes or until fragrant, stirring regularly.
• Stir in Kara Classic UHT Coconut Milk, carrot, and chicken stock.
• Bring to a simmer, then reduce heat to medium-low and cook for 5 minutes, stirring occasionally.
• Drain the bamboo strips from the water, then add to the pan, along with the chicken, tofu puffs and broccoli. Cook for 1 minute, then add the snow peas and cook for 2 minutes or until the chicken is cooked through and the vegetables are just tender.
• Add the sugar and fish sauce to taste, then add lime juice.
• Serve with the rice noodles, lime wedges, and scatter with Thai basil.