Ingredients
- 2 Tbsp Valcom Authentic Thai Green Curry Paste
- 1 brown onion, sliced
- 600g sliced chicken
- 2 Tbsp brown sugar
- 2 Tbsp fish sauce
- 1 cup of broccoli, chopped
- 1 tsp chicken stock powder
- 1 cup water
- 1.5 cups of frozen peas, carrot and corn
- 400ml can coconut milk
- 440g Singapore Style Shelf Fresh Thin Hokkien Noodles
- Bean shoots, for serving (optional)
Method
- Heat Valcom Authentic Thai Green Curry Paste for 30 seconds in a large pot.
- Add sliced onion, mix through paste and cook until soft.
- Add chicken, stir through and cook until outside is lightly browned.
- Add brown sugar, fish sauce, chopped broccoli, chicken stock powder and water, stir through and cook until chicken is cooked through.
- Add frozen vegetables and coconut milk, stir through and bring to the boil.
- Add fresh noodles, reduce to simmer and simmer for 4-5 mins or until noodles are cooked to your liking.
- Serve sprinkled with fresh bean shoots.
Product used in recipe
- Valcom - Curry Paste Green