- 250ml (1 cup) light coconut milk
- 250ml (1 cup) water
- 3cm-piece fresh ginger, peeled, sliced
- 1 garlic clove, bruised
- 500g chicken breast fillets (see notes)
- 1 tablespoon red curry paste
- 100ml light coconut milk, extra
- 2-3 teaspoons lime juice
- 2 teaspoons brown sugar
- 2 bunches baby choy sum, blanched
- 1 bunch baby buk choy, quartered, blanched
- 2 cups cooked rice vermicelli noodles
- Fresh coriander leaves, to serve
- Step 1Bring the coconut milk, water, ginger and garlic to the boil in a large saucepan over high heat. Add the chicken. Reduce heat to low and cover. Simmer gently for 10 minutes or until just cooked through. Set aside in the liquid to cool slightly. Transfer to a clean chopping board. Discard poaching liquid.
- Step 2Heat a wok over high heat. Stir-fry the curry paste for 1 minute or until aromatic. Add the extra coconut milk. Bring to the boil. Stir in the lime juice and sugar. Stir in the choy sum and buk choy for 1 minute or until warmed through.
- Step 3Thinly slice the chicken diagonally. Divide the noodles among bowls. Top with the chicken. Spoon over the choy sum and buk choy curry mixture. Top with the coriander leaves.
Swap it: For coconut fish, use 4 firm white fish fillets and cook for 7-10 minutes – no need to slice.
- Top source of protein
- Low in saturated fat
- Provides iron and zinc
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Australian Good Taste