Monday, 19 January 2015

Coconut chicken noodles

This is a great weeknight meal that features in my cookbook 'Food before 5'.  I love that it only takes about 25 mins from start to finish and is a healthy and delicious meal that can be tailored to suit your taste.  Use vegetables that are in season or replace the rice vermicelli noodles with your favourite type.  I have also made it with singapore noodles and rice stick noodles which both turn out well.


Chicken Coconut Noodles

  • spray oil
  • 500g chicken breast fillets, diced
  • 2 tsp green curry paste
  • 400ml tin light coconut milk
  • 2 1/2 cups chicken stock
  • 2 carrots, peeled & sliced
  • 1 zucchini, sliced
  • 1/2 red capsicum, sliced
  • 1 cup broccoli florets
  • 150g rice vermicelli noodles

1)   Spray the base of a large pot with oil.  Over high heat, brown the chicken.

2)    Stir in curry paste.  Add coconut milk & chicken stock.  

3)    Add veges and stir. Cover & cook over medium heat until veges are almost tender.

4)   Add noodles & cook for a few mins (or until soft).                                                                                                                                                                                                         
Absolutely delish & only 25 mins from start to finish!!  

Tonight I made it with rice stick noodles

1 comment:

  1. 3 Studies SHOW How Coconut Oil Kills Fat.

    This means that you literally get rid of fat by eating coconut fats (in addition to coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal magazines are sure to turn the conventional nutrition world around!