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Green chicken curry with noodles

By Chef: Annie Bell
Featured on Homemade
"The Thai green curry we have all come to know and love is just as good served with noodles as with rice," writes Annie Bell in Sainsbury's magazine. "Here we’ve used straight-to-wok noodles, but you can use any medium rice or egg noodles. Serve with steamed tenderstem broccoli"
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Related tags
main-dish dairy free dinner asian thai
Nutrition per serving    (USDA % daily values)
CAL
140
FAT
0%
CHOL
0%
SOD
28%

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Ingredients for 6 servings

6.0 skinless free-range chicken breasts

7.0 tbsp groundnut or vegetable oil

sea salt

8.0 shallots, sliced

2.0 garlic cloves, sliced

2.0 tbsp Thai green curry paste

425.0 ml chicken stock

800.0 ml coconut milk

6.0 lime leaves (fresh or dried)

4.0 whole red chillies

900.0 g straight-to wok medium noodles

3.0 tbsp Thai fish sauce

2.0 tbsp caster sugar

a large handful of basil leaves

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