August is the peak of the green bean season and they go really well with these Thai flavours.
Serves 4
Ready in about 30 minutes
Per serving:
492kcals
24.3g fat (12.2g saturated)
38.9g protein
33.2g carbs
8g sugar
1.5g salt
1. In a bowl, cover the noodles with boiling water and set aside for 5 minutes, to soften. Drain, refresh in cold water and drain again. Toss in half the oil.
2. Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the coconut milk, stock, chicken and lemongrass, cover and simmer for 12 minutes, until the chicken is cooked. Using a slotted spoon, lift the chicken out of the pan and onto a plate, and roughly chop.
3. Return the chicken to the pan with the beans and carrots. Simmer for 2 minutes, then stir in the noodles, sugar, lime zest and juice, and most of the fresh basil leaves and heat through.
4. Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.
© delicious. magazine
Gallo Family Vineyards Turning Leaf Shiraz Rose. Turning Leaf Shiraz Rose pairs wonderfully with all the beautiful fresh flavours of Thai cuisine and the mildness of the coconut sauce.
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.