Nibblous | thai chicken with sweetcorn and red pepper
Thai chicken with sweetcorn and red pepper - quick 30-min recipe using coconut milk and curry paste. Perfect for a flavorful weeknight dinner.
Ingredients
- 1 TBS (15ml) sunflower oil
- 2 cloves garlic, peeled and crushed
- 1 red pepper, cut into strips
- 125g (one small pack) baby sweetcorn, sliced lengthways
- 4 skinless chicken breast fillets, thinly sliced
- a 400ml can of coconut milk
- 2-3 TBS (30-45ml) Thai red curry paste
- 600ml chicken stock
- 2 TBS (30ml) light soy sauce
- a 250g packet of Chinese egg noodles
- 6 salad onions, sliced at an angle
- 1 pack fresh coriander, chopped
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