Ingredients
- Cooked chicken, diced - 2 cups
- VALCOM Authentic Thai Yellow Curry Paste - 1 tbsp
- 1 onion, peeled and sliced into chunks
- 2 baby choy, stalks cut in batons, shred leaves
- ½ zucchini
- ½ red capsicum
- 1 packet 2-minute wholewheat noodles
- soy/fish sauce
- basil leaves
- peanut oil
Method
- Chop all the veggies in advance, cut to similar shapes (batons).
- Boil the kettle and cover the noddles for about 3 minutes to soften, drain in a sieve/colander and put aside.
- Add a tablespoon of peanut oil to the wok, medium-high heat, add onions and stir-fry. Then add other vegetables.
- Move the veggies to the sides of the wok and add the VALCOM Authentic Thai Yellow Curry Paste into the centre and cook about 20 seconds until fragrant, then mix until veggies are nearly cooked.
- Add the warmed chicken to the wok, and stir
- Add noodles. Flavour with soy and fish sauce.
- Garnish with fresh basil leaves
Product used in recipe
- Valcom - Curry Paste Yellow
