Ingredients
- 2 skinless chicken breasts
- 1 tbsp vegetable oil
- 1L chicken stock
- 2 kaffir lime leaves
- 400ml coconut milk
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tsp tamarind paste
- 1 bunch broccolini, halved
- 400g snow peas, trimmed
- Juice of 2 limes
- 1 cup bean sprouts
- 400g rice noodles
Curry Paste
- 6 large green chillies
- 4 garlic cloves
- 1 shallot
- 2 lemongrass, white part only
- Thumb sized piece of ginger, peeled
- 1 cup coriander leaves
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sea salt
Instructions
- Roughly chop the curry paste ingredients, place into a food processor and blitz to form a paste.
- Heat a large, heavy based saucepan over medium heat. Add oil and curry paste and sauté until fragrant.
- Add chicken stock and lime leaves, bring to the boil and simmer for ten minutes.
- Add chicken breasts and poach until cooked through. After about ten minutes, remove and shred the meat when cool enough to handle.
- Add coconut milk and simmer for five minutes. Add fish sauce, sugar and tamarind paste, and taste and adjust seasoning.
- Add broccolini, snow peas and chicken and simmer until the vegetables are cooked.
- Cook rice noodles according to packet instructions and drain and place into deep bowls.
- Divide chicken and vegetables between the bowls. Stir lime juice through the curry, ladle into the bowls and garnish with beansprouts.
