Red Curry Coconut Noodles

Ingredients

• 200g AYAM™ Rice Noodles
• 1 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 500g chicken breast, sliced
• 2 tbsp tomato paste
• 1-3 tbsp AYAM™ Thai Red Curry Paste (see Tip below)
• 1 cup green creans, sliced into batons
• 400ml AYAM™ Coconut Milk
• 1 cup capsicum, finely sliced
• Crushed peanuts to serve
• 1 lime, cut into wedges to serve
• Cook the rice noodles as per packet instructions until just softened. Once noodles are soft and pliable, immendiately rinse under cold water and drain.
• Heat olive oil in a large skillet over medium-high heat. Add the garlic and ginger, stirring for 30 seconds or until fragrant.
• Add the chicken and cook for 1-2 minutes until chicken slices turn white.
• Stire through the tomato paste followed by the red curry paste.
• Add green beans and coconut milk. Cook for 2 minutes or until the saucehas slightly thickened and beans have softened.
• Stir through the capsicum and cooked noodles. Cook for a further 1 minute until the capsicum and noodles are heated through.
• Top with crushed peanuts and a squeeze of lime juice.