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Red curry chicken with noodle cakes
Red curry chicken with noodle cakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • Olive oil, to grease
  • 125g long life noodles (Chang's brand)
  • 13.80 gm olive oil
  • 500g chicken tenderloins
  • 200ml lite coconut cream
  • 21.00 gm red curry paste (Trident brand)
  • 125g (about 12) cherry tomatoes, halved
  • 6 green shallots, ends trimmed, cut into 3cm lengths
  • 20.00 ml chopped fresh coriander
  • 40.00 ml shredded fresh basil
Instructions:
  • Grease a baking tray generously. Boil noodles in a saucepan for 7 minutes until soft. Drain well. Divide noodles into 4 portions and shape each into a 10cm disc on the greased tray. Allow to cool.
  • Heat 2 teaspoons of oil in a saucepan over medium-high heat. Cook chicken until it begins to color, then add coconut cream, curry paste, tomatoes, and green shallots. Simmer uncovered for 8 minutes until tomatoes soften, stirring occasionally.
  • In a non-stick frying pan, heat the remaining oil over high heat. Add the noodle cakes and cook for 5 minutes on each side until they're golden brown.
  • Mix the coriander into the curry. Serve the noodle cakes on plates, and top them with the curry. Garnish with fresh basil just before serving.

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