Curry for kids: Warm them up gently with this low-heat, kid-friendly chicken curry.
Ingredients
- 2 teaspoons vegetable oil
- 1/3 cup laksa paste
- 4 cups Massel chicken style liquid stock
- 1 teaspoon salt-reduced soy sauce
- 2 teaspoons brown sugar
- 2 teaspoons lemon juice
- 500g chicken breast fillets, thinly sliced
- 400ml can light coconut milk
- 250g Chang's dried rice-stick (pad Thai) noodles
- 150g dried vermicelli noodles
- 100g snow peas, trimmed sliced diagonally
- 1 tablespoon fresh mint leaves (optional)
- 1 tablespoon fresh coriander leaves (optional)
Method
- Step 1Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 2 minutes or until fragrant. Add stock, soy sauce, brown sugar and lemon juice. Bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 5 minutes or until chicken is cooked through. Add coconut milk. Cook for 2 to 3 minutes or until heated through.
- Step 2Meanwhile, place rice stick noodles in a large saucepan of boiling water. Cook for 3 minutes. Add vermicelli and snow peas. Cook for 1 to 2 minutes or until noodles are tender. Drain.
- Step 3Divide noodle mixture between bowls. Top with chicken mixture, mint and coriander (if using). Serve.
Nutrition
2036 kj
Energy
13.5g
Fat Total
6.2g
Saturated Fat
3.6g
Fibre
34.7g
Protein
86mg
Cholesterol
1141mg
Sodium
56g
Carbs (total)
All nutrition values are per serve
- Author: Nadia French
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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