A creamy no sugar gluten free family favourite
chicken breast thai green curry paste fish sauce coconut cream gluten free rice noodles snow peas broccoli spring onion carrot corn spears water chestnuts celery bok choy capsicum
thinly slice chicken breast prep vegetables rinse and put aside
heat wok use small amount of canola oil place 2 heaped tablespoons of thai green curry paste in wok and cook for about a min add chicken cook till almost right through add vegetables stir for 2 mins add 3 table spoons of water place lid on pan and leave to steam for 5 mins shake pan now and then add coconut cream stir leave to cook until chicken is cooked through, add two tablespoons of fish sauce and stir well, while that's happening place rice noodles in a pot cover with boiling water leave for 10 mins drain well add to stir fry mix through and serve.
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