Red curry chicken with noodle cakes

Red curry chicken with noodle cakes


The ingredient of Red curry chicken with noodle cakes

  1. Olive oil, to grease
  2. 125g long life noodles (Changs brand)
  3. 3 teaspoons olive oil
  4. 500g chicken tenderloins
  5. 200ml lite coconut cream
  6. 3 teaspoons red curry paste (Trident brand)
  7. 125g (about 12) cherry tomatoes, halved
  8. 6 green shallots, ends trimmed, cut into 3cm lengths
  9. 1 tablespoon chopped fresh coriander
  10. 2 tablespoons shredded fresh basil

The instruction how to make Red curry chicken with noodle cakes

  1. Brush a baking tray with oil to grease. Cook noodles in a saucepan of boiling water for 7 minutes or until soft. Drain. Divide noodles into 4 and place on greased tray. Flatten and shape each to a 10cm disc. Set aside to cool.
  2. Meanwhile, heat 2 teaspoons of oil in a saucepan over medium-high heat and cook chicken, turning, for 2-3 minutes or until it begins to colour. Stir in coconut cream, curry paste, tomatoes and green shallots. Simmer, uncovered, stirring occasionally, for 8 minutes or until tomatoes begin to soften.
  3. Heat remaining oil in a non-stick frying pan over high heat. Transfer noodle cakes to pan. Cook for 5 minutes each side or until golden brown.
  4. Stir coriander into curry. Place noodle cakes on plates, top with the curry and serve immediately sprinkled with the basil.

Nutritions of Red curry chicken with noodle cakes

fatContent: 334.6 calories
saturatedFatContent: 11 grams fat
sugarContent: 26 grams carbohydrates
cholesterolContent: 34 grams protein

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